Description
Chicken Dal Curry is a comforting Burmese-inspired stew made with yellow lentils, chicken, ginger, turmeric, curry and spices.
Yield: 4servings | Serving Size: 2thighs, 3/4 cup peas
Ingredients
1/2cupyellow split peas
2 1/2lbs(8) bone-in chicken thighs, skin removed
1tablespoonpaprika
1/2teaspoonturmeric
1 3/4teaspoonkosher salt
1tablespoonolive oil
1ouncepiece ginger
2 1/2cupsminced yellow onion
1/3cupminced garlic
1 to 3Thai chiles, optional
2bay leaves
2 1/4cupswater
1teaspoonMadras curry
1/2teaspoonGaram Masala
1cupcilantro sprigs for garnish
1lime, cut into wedges for garnish
Instructions
Stove Method:
Cover the split peas with 1 inch water and soak overnight. Drain the next day. (if you don’t get a chance to soak, simmer peas in 2 cups water in a separate pot 20 minutes while the chicken cooks).
Season chicken with paprika, turmeric and salt.
In a 6-quart pot, heat 2 teaspoons oil over medium-high heat.
- Add the ginger and cook until browned, 2 minutes.
- Add the onions and cook, stirring often to prevent scorching until softened, 4 to 5 minutes.
- Stir in garlic, chiles, bay leaves, decrease heat to medium-low and cook, 4 to 5 minutes. Transfer to a bowl and wipe the pot clean.
Add the remaining 1 teaspoon olive oil over medium heat.
- Add the chicken in a single layer and brown on both sides, about 2 to 3 minutes.
- Return the onion mixture to the pot, add the water and bring to a boil.
- Lower to a simmer and cook, stirring occasionally until the chicken is almost tender, about 25 minutes.
- Stir in the soaked yellow peas, curry powder and garam masala, cover and cook until the peas are tender, about 45 55 minutes, or longer if needed uncovering the post the last few minutes if too watery. If too thick, add more water. Remove from heat (if the split peas cooked separately, add them in the last 10 minutes of cooking).
Discard the ginger and bay leaves. Adjust salt to taste.
Serve with cilantro and lime wedges.
Instant Pot Method
- Skip the soaking the peas step.
Season chicken with paprika, turmeric and salt.
In a 6-quart Instant Pot, press saute and heat 2 teaspoons oil.
- Add the ginger and cook until browned, 2 minutes.
- Add the onions and cook, stirring often to prevent scorching until softened, 3 to 4 minutes.
- Stir in garlic, chiles, bay leaves, and cook, 2 minutes. Transfer to a bowl and wipe the pot clean.
Add the remaining 1 teaspoon olive oil and add the chicken in a single layer in batches, brown on both sides, about 3 to 4 minutes. Press cancel.
- Return the onion mixture to the pot, add the water, stirring the bottom of the pot to remove any browned bits. Add chicken, yellow peas, curry powder and garam masala, stir, cover and cook high pressure 20 minutes, natural release.
Discard the ginger and bay leaves.
Serve with cilantro and lime wedges.
Last Step:
Notes
https://amzn.to/2ZiM5aW
Nutrition
Serving: 2thighs, 3/4 cup peas, Calories: 529kcal, Carbohydrates: 31g, Protein: 64g, Fat: 16g, Saturated Fat: 3.5g, Cholesterol: 266.5mg, Sodium: 771mg, Fiber: 9.5g, Sugar: 6.5g
