Chicken Dal Curry
User Reviews
4.9
88 reviews
Excellent
Chicken Dal Curry
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Chicken Dal Curry combines bone-in chicken thighs with yellow split peas simmered in a richly spiced curry broth flavored with paprika, turmeric, garam masala, and Madras curry powder. Aromatics including garlic, ginger, and onions form a savory base, while optional Thai chiles add heat. The dish is finished with fresh cilantro and lime wedges for garnish.
Description
This curry begins by soaking yellow split peas overnight to soften them before cooking alongside seasoned chicken thighs. The chicken is hydrated with spices including paprika and turmeric, then combined with a sautéed mixture of ginger, minced onion, garlic, and optional chiles to build a fragrant curry foundation. Bay leaves add depth during simmering in water or broth.
The curry is thick and stew-like from the split peas, with tender meat releasing flavor into the spicy, seasoned broth. Fresh cilantro and lime wedges add brightness at serving, balancing the warm spices.
This hearty curry works well as a filling meal served with rice or flatbread. The yellow split peas contribute both body and subtle sweetness, complementing the savory chicken and complex spices.
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Ingredients
- 1/2 cup yellow split peas
- 2 1/2 lbs chicken thighs bone-in, skin removed, quantity 8
- 1 tablespoon paprika
- 1/2 teaspoon Turmeric
- 1 3/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 ounce ginger piece
- 2 1/2 cups yellow onion minced
- 1/3 cup garlic minced
- 1 to 3 Thai chiles (optional)
- 2 bay leaf
- 2 1/4 cups water
- 1 teaspoon Madras curry powder
- 1/2 teaspoon garam masala
- 1 cup cilantro sprigs for garnish
- 1 lime (cut into wedges for garnish)
Instructions
- 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).
- Skip the soaking the peas step.
- Season chicken with paprika, turmeric and salt.
- Season chicken with paprika, turmeric and salt.
- In a 6-quart pot, heat 2 teaspoons oil over medium-high heat.
- In a 6-quart Instant Pot, press saute and heat 2 teaspoons oil.
- Add the ginger and cook until browned, 2 minutes.
- 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.
- Add the onions and cook, stirring often to prevent scorching until softened, 3 to 4 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.
- 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 over medium heat.
- 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.
- 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, 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.
- Return the onion mixture to the pot, add the water and bring to a boil.
- Discard the ginger and bay leaves.
- Lower to a simmer and cook, stirring occasionally until the chicken is almost tender, about 25 minutes.
- Serve with cilantro and lime wedges.
- 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.
Notes
- Soaking the yellow split peas overnight softens them and reduces cooking time, but if skipped, simmer peas separately for 20 minutes while cooking the chicken.
- Adjust the number of Thai chiles to control spice level or omit if a milder curry is preferred.
- Use bone-in chicken thighs with skin removed for optimal flavor and tenderness.
- Garnish with fresh cilantro and lime wedges to add brightness and balance the spicy curry.
Nutrition Information
Show Details
Serving
2thighs, 3/4 cup peas
Calories
529kcal
(26%)
Carbohydrates
31g
(10%)
Protein
64g
(128%)
Fat
16g
(25%)
Saturated Fat
3.5g
(18%)
Cholesterol
266.5mg
(89%)
Sodium
771mg
(32%)
Fiber
9.5g
(38%)
Sugar
6.5g
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 2thighs, 3/4 cup peas | |
| Calories | 529kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 64g | 128% |
| Fat | 16g | 25% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 266.5mg | 89% |
| Sodium | 771mg | 32% |
| Fiber | 9.5g | 38% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
88 reviews
Excellent
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