Oh, the comfort of a warm curry on a chilly evening—it’s like a cozy blanket for your taste buds. This Burma Superstar Chicken Dal Curry is my go-to when I crave something rich and flavorful, with a hint of the exotic. Every bite reminds me of that little spice shop I stumbled upon during my trip to Myanmar—where the air was thick with the scent of turmeric and cumin, and the vendor insisted that the secret to happiness was “just the right amount of chili.”
Steps
- Begin by soaking the yellow split peas in water overnight, ensuring that the water covers them by about an inch. If you forget to soak them, you can simmer them in 2 cups of water for 20 minutes while the chicken is cooking.
- Season the chicken thighs by coating them with paprika, turmeric, and salt.
- In a large pot, heat 2 teaspoons of olive oil over medium-high heat. Brown a piece of ginger in the oil for about 2 minutes.
- Add minced onions to the pot and sauté for 4 to 5 minutes, stirring frequently to prevent burning. Stir in minced garlic, optional Thai chiles, and bay leaves, then cook for another 4 to 5 minutes on medium-low heat. Transfer this mixture to a bowl and clean the pot.
- Pour the remaining teaspoon of olive oil into the pot and place the chicken thighs in a single layer. Brown the chicken on both sides, approximately 2 to 3 minutes per side.
- Return the onion mixture to the pot with the chicken, add water, and bring everything to a boil. Lower the heat to a simmer and cook for about 25 minutes, stirring occasionally.
- Mix in the soaked peas, curry powder, and garam masala. Cover and continue cooking until the peas are tender, around 45 to 55 minutes. If the mixture is too watery, uncover for the last few minutes; if it’s too thick, add more water.
- Once done, remove and discard the ginger and bay leaves. Adjust the seasoning with additional salt if necessary.
- Serve the dish hot, garnished with cilantro sprigs and lime wedges for added flavor.
Ingredients
- 1/2 cup yellow split peas
- 2 1/2 pounds (8) bone-in chicken thighs, skin removed
- 1 tablespoon paprika
- 1/2 teaspoon turmeric
- 1 3/4 teaspoons kosher salt
- 1 tablespoon olive oil
- 1 ounce piece of 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 powder
- 1/2 teaspoon Garam Masala
- 1 cup cilantro sprigs for garnish
- 1 lime, cut into wedges for garnish
Nutritional Values
Calories: 2116 kcal | Carbohydrates: 124 g | Protein: 256 g | Fat: 64 g | Saturated Fat: 14 g | Cholesterol: 1066 mg | Sodium: 3084 mg | Fiber: 38 g | Sugar: 26 g
FAQ
- What is the origin of Burmese food?
- Burmese cuisine is a delightful fusion of culinary traditions from neighboring countries such as India, China, Thailand, and Laos, due to Myanmar’s geographical location.
- What adjustments were made to the original Chicken Dal Curry recipe?
- To cater to personal taste preferences and make the dish lighter, the recipe was modified by removing fish sauce, reducing oil, and making a few other changes.
- What are some suggested methods to prepare Chicken Dal Curry?
- The recipe can be prepared using a stove or an Instant Pot. The stove method involves soaking split peas overnight and cooking the ingredients slowly, while the Instant Pot method skips the soaking step and uses pressure cooking.
- What are some optional ingredients in the Chicken Dal Curry recipe?
- Thai chiles are optional in the recipe, allowing for customization based on your desired level of spiciness.
- How can the Chicken Dal Curry be garnished when served?
- The dish can be garnished with cilantro sprigs and lime wedges to enhance flavor and presentation.
Tips
- To enhance the flavor of the dish, consider marinating the chicken with paprika, turmeric, and salt for a few hours before cooking.
- If you forget to soak the split peas overnight, you can simmer them in 2 cups of water for about 20 minutes while the chicken cooks.
- For a richer taste, ensure you brown the ginger and chicken properly before adding the rest of the ingredients. This step helps to develop a deeper flavor profile.
- If the curry ends up too watery, uncover the pot for the last few minutes of cooking to let the excess moisture evaporate. Conversely, if it’s too thick, simply add more water to reach your desired consistency.
Equipment
- 6-quart Pot – for cooking on the stove method.
- Instant Pot (6-quart) – if you choose the Instant Pot method.
- Garlic Press or Mincer – to mince garlic.
- Chef’s Knife – for mincing onions and ginger.
- Cutting Board – for preparing ingredients.
- Spice Grinder or Mortar and Pestle – if you need to grind spices like Garam Masala or Madras curry powder (assuming you are using whole spices).
