Chicken Dal Curry
95 min565 kcal each
Paprika-and-turmeric chicken thighs simmered with yellow split peas, browned ginger, plenty of onion and garlic, curry powder and garam masala. Burmese-style comfort with over 60 g of protein.
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Plan this recipeIngredients
for 3 servings- Yellow split peas, dry98 g
- Chicken thighs, boneless and skinless794 g
- Paprika1 tbsp
- Turmeric½ tsp
- Salt1¾ tsp
- Olive oil1 tbsp
- Fresh ginger28 g
- Onion400 g
- Garlic15 clove
- Thai chilies2 piece
- Bay leaf2 piece
- Water540 ml
- Curry powder1 tsp
- Garam masala½ tsp
- Fresh coriander16 g
- Lime juice1 tbsp
Method
Prep 15 min · cook 80 min- Soak the split peas in water overnight and drain (or simmer them for 20 minutes while the chicken cooks).
- Season the chicken with the paprika, turmeric and salt.
- Heat 2 teaspoons of oil in a large pot over medium-high heat, brown the halved ginger for 2 minutes, then add the onion and cook 4–5 minutes until soft.
- Add the garlic, chilies and bay leaves, lower to medium-low and cook 4–5 minutes; tip into a bowl.
- Add the remaining oil and brown the chicken on both sides for 2–3 minutes, then return the onions, add the water, boil and simmer 25 minutes.
- Stir in the split peas, curry powder and garam masala, cover and cook 45–55 minutes until the peas are tender, uncovering at the end if watery.
- Remove the ginger and bay leaves and serve with coriander and lime.
- Keeps 4 days in the fridge or 3 months frozen. Reheat on the hob with a splash of water.
Nutrition
per servingCal
565
Protein
62g
Carbs
40g
Fat
17g
Of 7.2g of sugar per serving, 0g is added sugar.
Of 17g of fat per serving, 3.8g is saturated.
