Chicken Dal Curry
"Chicken Dal Curry is a hearty stew from Burma that combines tender chicken with yellow peas, infused with aromatic ginger, turmeric, and a medley of spices for a warm and satisfying dish."
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Ingredients
- 1/2 cup yellow split peas
- 1 3/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 ounce piece ginger
- 2 1/2 cups minced yellow onion
- 1/3 cup minced garlic
- 1 to 3 Thai chiles
- 2 bay leaves
- 2 1/4 cups water
- 1 teaspoon Madras curry
- 1/2 teaspoon Garam Masala
- 1 cup cilantro sprigs for garnish
- 1 lime
- 1 tablespoon paprika
- 1/2 teaspoon turmeric
- 2 1/2 lbs (8) bone-in chicken thighs, skin removed
Instructions
- 1
Rinse the split peas and submerge them in water, ensuring there’s an additional inch of liquid on top. Allow them to soak overnight. The following day, drain the peas. (If soaking is not feasible, simmer the peas in 2 cups of water in a separate pot for 20 minutes while the chicken is cooking.)
- 2
Rub the chicken pieces with a mixture of paprika, turmeric, and salt.
- 3
In a 6-quart pot, warm 2 teaspoons of oil over medium-high heat.
- 4
Introduce the ginger and sauté for about 2 minutes until it turns golden brown.
- 5
Add the chopped onions, stirring frequently to avoid burning, and cook until they become translucent, approximately 4 to 5 minutes.
- 6
Mix in the garlic, chiles, and bay leaves, then reduce the heat to medium-low. Continue to cook for an additional 4 to 5 minutes. Once done, transfer this mixture to a bowl and clean the pot.
- 7
Pour in the remaining 1 teaspoon of olive oil and heat it over medium flame.
- 8
Place the chicken in the pot in a single layer and brown it on both sides for about 2 to 3 minutes.
- 9
Return the onion mixture to the pot, add water, and bring it to a vigorous boil.
- 10
Once boiling, reduce the heat to a simmer and cook, stirring occasionally, until the chicken is nearly tender, around 25 minutes.
- 11
Add the soaked yellow peas, curry powder, and garam masala. Cover the pot and let it cook until the peas are soft, which should take about 45 to 55 minutes. If necessary, uncover the pot in the last few minutes if the mixture is too watery. If it’s too thick, incorporate a bit more water. Remove from heat (if you cooked the split peas separately, mix them in during the last 10 minutes of cooking).
- 12
Remove and discard the ginger and bay leaves. Taste and adjust the salt as needed.
- 13
Serve the curry garnished with fresh cilantro and lime wedges.
- 14
Omit the soaking step for the peas.
- 15
Season the chicken with paprika, turmeric, and salt.
- 16
In a 6-quart Instant Pot, select the sauté function and heat 2 teaspoons of oil.
- 17
Add the ginger and sauté until it is golden brown, about 2 minutes.
- 18
Incorporate the onions and cook, stirring frequently to prevent burning, until they are soft, approximately 3 to 4 minutes.
- 19
Mix in the garlic, chiles, and bay leaves, cooking for another 2 minutes. Transfer this mixture to a bowl and wipe the pot clean.
- 20
Add the remaining 1 teaspoon of olive oil, then place the chicken in the pot in batches, browning on both sides for about 3 to 4 minutes. Press cancel to stop the sauté function.
- 21
Return the onion mixture to the pot, pour in water, and scrape the bottom to release any browned bits. Add the chicken, yellow peas, curry powder, and garam masala. Stir well, cover, and cook on high pressure for 20 minutes, allowing for a natural release afterward.
- 22
Remove and discard the ginger and bay leaves.
- 23
Serve hot with a sprinkle of cilantro and wedges of lime.
Nutrition Information
Notes & Tips
- https://amzn.to/2ZiM5aW