Burmese Dal Chicken Curry

🧂 Ingredients

• 1/2 cup Yellow Split Peas
• 2 lb Skinless Boneless Chicken Thighs
• 1 tbsp Paprika
• 1/2 tsp Ground Turmeric
• 1 tbsp Fish Sauce
• 2 tsp Kosher Salt
• 1/3 cup Canola Oil
• 1 oz Fresh Ginger

  peeled, thinly sliced
• 2.5 cups Red Onions

  chopped
• 1/3 cup Minced Garlic
• 2 Red or Green Chili

  thinly sliced
• 2 Bay Leaves
• 3 cups Water
• 1 tsp Curry Powder
• 1/2 tsp Garam Masala
• 1 cup Cilantro

  garnish
• 1 Lime

  cut into wedges, garnish

Instructions

• 1 Cover split peas with 1 inch of water and soak overnight. The next day, drain
  and set aside.
• 2 Place chicken thighs in a mixing bowl. Use your hands to mix with paprika,
  turmeric, fish sauce, and salt. Let the chicken marinate at room temperature
  while you prepare the other ingredients.
• 3 In a large pot, heat all but 1 tbsp of the oil over medium high heat. Add ginger
  and cook until edges become lightly browned, 2 minutes. Add the onions and cook,
  stirring often to prevent scorching, until the onions have softened, about 4
  minutes. Stir in the garlic, chili, bay leaf and decrease the heat to medium
  low, and cook gently until most of the water from the onions have cooked out,
  about 10 minutes. Transfer contents of the pot to a bowl.
• 4 Add the remaining 1 tbsp of oil to the pot and heat over medium heat. Add
  chicken, distributing the pieces in a single layer. Increase the heat to medium
  high and let the chicken cook for 3-4 minutes. Return the onion paste to the
  pot, add the water and bring pot to a boil.
• 5 Stir in the soaked yellow split peas, curry powder, and garam masala. Lower to a
  gentle simmer and cook, stirring occasionally until the chicken is near tender,
  about 30 minutes.
• 6 Remove from heat then let the curry sit for 20 minutes before serving.
• 7 Serve with steamed rice, cilantro and lime wedges.

Nutrition Info