What is the best brand name curry sauce for a chicken dansak?
* 1 cup mixed lentils – toor, masoor, urad and moong (1/4 cup each).. * 500 gms chicken pieces of your choice – boneless… * 10 black peppercorns…. * 8 cloves… * 1″piece cinnamon * 1/4 tsp grated nutmeg… * 1″ piece of mace… * 2 large bay leaves… * 1 star anise * 3 dry red chillies…. * 1 tbsp cumin seeds….. * 1 tbsp coriander seeds… * 1/2 tsp fenugreek seeds…. * 1 tsp sesame seeds… * 1 tsp turmeric powder… * 1 large bunch each of fresh coriander leaves and fenugreek leaves (approximately 150 gms/ 0.33 lbs each)…. * 1/2 bunch mint leaves (approximately 75 gms/ 0.17 lbs)…. * 1 tbsp tamarind paste…. * 1 tbsp garlic paste…. * 1 tbsp ginger paste… * 2 tbsps vegetable/ canola/ sunflower cooking oil…. * 1 litre chicken stock * Salt to taste * Wash the lentils well. Put them in a deep pan, add the chicken stock, salt to taste and a cup of water. Boil till the lentils are soft. Add more water if required. * While the lentils are boiling. Heat a griddle or heavy
