We were rather fascinated to see the recipe for Freddie Mercury’s favorite chicken dhansak turn up on the internet recently, courtesy of his onetime personal assistant, who published the secret behind the dish at the late singer’s official website. We’re not surprised to discover that Mercury was a good cook, nor that his favorite recipe draws on his Parsi heritage — and anyway, the whole thing got us thinking about what some of our other favorite musicians might eat. Cooking is an extension of creativity, after all, and as it turns out, there’s a heap of good recipes to be found online, courtesy of musicians whose work we admire as much as their culinary skills.
Freddie Mercury: Chicken dhansak
Your correspondent loves Indian cooking (if you’re similarly inclined, by the way, we highly recommend Pushpesh Pant’s epic India cookbook), and as such, this is definitely going to get a whirl in the Flavorpill kitchen at some point.
25 gm channa, 25 gm moong, 25gm red and 50 gm toor lentils
125 ml oil
650 gm boneless chicken 2cm cubes
3 med onions
2 cloves garlic
410 gm tinned tomatoes
1 medium aubergine chopped
1 large potato chopped
115 gm spinach (frozen)
100 gm fresh coriander
50 gm fresh mint
1 teaspoon cumin seeds
1 brown cardamom
5cm cassia bark
½ teaspoon black mustard seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground fenugreek seeds
½ teaspoon chilli powder
Wash the lentils thoroughly, making sure you remove all the grit and residual husk. Soak together overnight.
The following day, cook the lentils in twice their volume of water for approx. 30 minutes. While the lentils are cooking, heat the oil in a heavy saucepan and fry the meat at a high temperature for 5 – 10 minutes until browned.
Remove from the saucepan and keep in a warm place.
Fry the cumin seeds, cardamom, cassia bark and mustard seeds adding the onions, garlic and salt. When they have turned a golden brown, add the tomatoes and cook for about 5 more minutes.
Add the remaining chopped vegetables, mix and cook for 10 minutes.
Add the lentils and roughly mash everything together.
Add the meat and rest of the spices. Mix well and cook gently for a further 40 minutes.
Add the fresh coriander and mint and cook for at least 10 minutes.
Serve with plain boiled rice.
[via Dangerous Minds]