Name: Chicken Dal Curry Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: ½ cup yellow split peas; 2½ lbs bone-in chicken thighs; 1 tbsp paprika; ½ tsp turmeric; 1¾ tsp kosher salt; 1 tbsp olive oil; 1 oz piece ginger; 2½ cups yellow onion; ⅓ cup garlic; 1-3 Thai chiles; 2 bay leaves; 2¼ cups water; 1 tsp Madras curry; ½ tsp garam masala; 1 cup cilantro sprigs; 1 lime

How To Make Chicken Dal Curry

Originally from Myanmar, this Chicken Dal Curry makes use of yellow split peas as part of the base resulting in a flavorful dish with a thick sauce!

Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour 15 minutes

Serves:

Ingredients

½cupyellow split peas
2½lbsbone-in chicken thighs,skin removed
1tbsppaprika
½tspturmeric
1¾tspkosher salt
1tbspolive oil
1ozpiece ginger
2½cupsyellow onion,minced
⅓cupgarlic,minced
1-3Thai chiles,optional
2bay leaves
2¼cupswater
1tspmadras curry
½tspgaram masala
1cupcilantro sprigs,for garnish
1lime,cut into wedges for garnish

Instructions

Stove Method:

Cover the split peas with 1-inch water. Soak overnight then rain the next day. If you don’t get a chance to soak, simmer peas in 2 cups of water in a separate pot for about 20 minutes while the chicken cooks.
Season chicken with paprika, turmeric, and salt.
In a 6-quart pot, heat 2 teaspoons of oil over medium-high heat.
Add the ginger and cook for about 2 minutes until browned.
Add the onions and cook, stirring often to prevent scorching, for about 4 to 5 minutes until softened.
Stir in garlic, chiles, and bay leaves. Decrease the heat to medium-low and cook for about 4 to 5 minutes. Transfer to a bowl and wipe the pot clean.
Add the remaining 1 teaspoon of olive oil over medium heat.
Add the chicken in a single layer and brown on both sides for about 2 to 3 minutes.
Return the onion mixture to the pot then add the water; bring to a boil.
Lower to a simmer and cook, stirring occasionally, for about 25 minutes until the chicken is almost tender.
Stir in the soaked yellow peas, curry powder, and garam masala. Cover and cook for about 45 to 55 minutes until the peas are tender, 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 of oil.
Add the ginger and cook for about 2 minutes until browned.
Add the onions and cook, stirring often to prevent scorching until softened, 3 to 4 minutes.
Stir in garlic, chiles, bay leaves, and cook for about 2 minutes. Transfer to a bowl and wipe the pot clean.
Add the remaining 1 teaspoon of olive oil then add the chicken in a single layer in batches. Brown on both sides for 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 at high pressure for about 20 minutes, natural release.
Discard the ginger and bay leaves.
Serve with cilantro and lime wedges.