Chicken Dal Curry is a comforting Burmese stew made with yellow peas, chicken, ginger, turmeric, curry and spices.
Chicken Dal Curry
Although I don’t want summer to end, I am looking forward to more braised dishes and stews. This dish satisfies both my cravings for curry and chicken stew, combining two of my favorite comfort foods. More comfort food chicken recipes I also love, Chicken Coconut Curry, Filipino Chicken Adobo, and Instant Pot Latin Chicken Stew with Corn.
What is Burmese Food?
Best way to describe it, if Chinese, Thai, and Indian food had a baby, it would taste like this. Situated between India, China, Thailand and Laos, Myanmar (formerly Burma) combines the food traditions of the countries it borders.
In the US, Burmese food is San Francisco’s best kept secret, where Burma Superstar is a tried and true foodie destination. There’s usually a 2 hour wait to get in, but if you’re lucky enough to get there when the doors open, you’ll experience a taste of this amazing cuisine a little faster. Once you try Burmese food (hello tea leaf salad!), you’ll be just as obsessed as the rest of us!
Last time I was in the San Fransisco area shooting my cookbook, I fell in love with Burma Superstar! So much so, I came back to New York hoping to find a similar restaurant here, but with no luck. Luckily, to get my Burmese food fix, The Burma Superstar’s Cookbook (affiliate link) to the rescue!
This Chicken Dal Curry was adapted from the cookbook. I made a few adjustments to the recipe to suit my palate and make it lighter such as eliminating the fish sauce, cutting back on oil and a few other changes. The results were simply wonderful, a dish I have made a few times since. My preference for making this is to cook it slow and low in the stove, but I also tested this in the Instant Pot for your convenience.
More Curry Recipe You May Like:
- Indian Shrimp Curry
- Instant Pot Chicken Tikka Masala
- Thai Coconut Shrimp Curry
- Chicken Coconut Curry
Chicken Dal Curry
Ingredients
- 1/2 cup yellow split peas
- 2 1/2 lbs (8) bone-in chicken thighs, skin removed
- 1 tablespoon paprika
- 1/2 teaspoon turmeric
- 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, optional
- 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, 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.
