It is known that most famous people don’t have the time to cook their food, which leads them to get junk food or fast food most of the time. Many even have their own personal cooking staff, which also leads them to spend huge amounts of money on that matter.

But, there are a few that did find the time to make their own food, and even got their own recipes.

We bring you here another famous recipe from one of the best singers ever, Freddie Mercury:

Freddie Mercury, born Farrokh Bulsara, was a British singer, songwriter, record producer, and lead vocalist of the rock band Queen. Estimates of Queen’s total worldwide record sales to date have been set as high as 300 million.

Freddie, who majored in stardom while giving new meaning to the word showmanship, left a legacy of songs, which will never lose their stature as classics to live on forever.

He was also a big fan of a spicy, Indian dish, according to his former personal assistant Peter Freestone, which he later gave his own touch, and it was shared on his website.

Take a look at Freddie Mercury’s Chicken Dhansak: 

Ingredients:

• 25 grams channa lentils
• 25 grams moong lentils
• 25 grams red lentils
• 50 grams toor lentils
• 125 milliliters oil
• 650 grams boneless chicken, cut into 2-centimeter cubes (about 1½ pounds)
• 3 medium onions
• 2 cloves garlic
• 1 (14½-ounce) can of tomatoes
• 1 medium eggplant, chopped
• 1 large potato, chopped
• 115 grams frozen spinach
• 100 grams fresh cilantro
• 50 grams fresh mint
• 1 teaspoon cumin seeds
• 1 brown cardamom
• 5 centimeters 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 chili powder
• Salt

Directions:

Wash the lentils thoroughly, making sure you remove all the grit and residual husk. Soak together overnight.

The next day, cook the lentils in twice their volume of water for about 30 minutes. While the lentils cook, heat the oil in a heavy saucepan and fry the chicken over high heat for 5 to 10 minutes until browned. Remove from the saucepan and keep warm.

Fry the cumin seeds, cardamom, cassia bark, and mustard seeds, and then add the onions, garlic, and salt. When everything has 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 another 40 minutes. Add the fresh cilantro and mint and cook for 10 minutes.

Serve with plain cooked rice.

What do you think of this recipe? Try it out with our delicious Boneless and skinless ORGANIC CHICKEN BREASTS BY BELL & EVANS here