Chicken Dal Curry is a comforting Burmese stew made with yellow peas, chicken, ginger, turmeric, curry and spices. Make this on the stove or Instant Pot.
Chicken Dal Curry
This Chicken Dal Curry combines two of my favorites, curry and chicken stew, in one cozy bowl. I adapted it from the Burma Superstar cookbook, inspired by one of my favorite Burmese restaurants in San Francisco. It’s packed with protein and fiber, making it a meal I feel good about coming back to.
What is Burmese Food?
If you enjoy Chinese, Thai, and Indian food, you’ll love exploring Burmese cuisine. Myanmar, formerly known as Burma, shares borders with India, Bangladesh, China, Laos, and Thailand. Its cuisine reflects those neighboring influences while having its own distinct flavors and traditions.
I fell in love with Burmese food at Burma Superstar while I was in the San Francisco area shooting my cookbook. The wait was long, but it was worth it. Once I tried the tea leaf salad, I understood why everyone was so obsessed!
When I came back to New York, I hoped to find a restaurant that could satisfy the same craving, but I didn’t have any luck at the time. Luckily, the The Burma Superstar’s Cookbook (affiliate link) came to the rescue, so I could recreate some of those flavors at home.
How to Serve Chicken Dal Curry
I love serving this chicken dal curry over basmati or jasmine rice to soak up the sauce. You can also enjoy it on its own as a hearty stew, or serve it with warm naan or roti for scooping. Finish with fresh cilantro and a squeeze of lime to brighten the flavors.
More Curry Recipe You May Like:
- Indian Shrimp Curry
- Instant Pot Chicken Tikka Masala
- Thai Coconut Shrimp Curry
- Chicken Curry
- Lentil 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.