Chunky chicken dhal
Prep
10 mins
Cook
50 mins
Servings
4
Difficulty
Medium
My go to weeknight dinner is this chunky chicken dhal, and honestly it's become a family favourite. There's something so satisfying about a warming bowl of this stuff, especially since it comes together in just an hour from start to finish. Yellow split peas are packed with protein and fibre, so you're getting a really nourishing meal without breaking the bank. The best part? Everything goes into one pot, which means minimal fuss and maximum flavour. Those pumpkin seeds add a lovely texture and the curry paste brings just the right amount of heat. Trust me, once you make this, you'll be craving it constantly.
Ella x
Ingredients
- 1 tbspghee(or vegetable oil)
- 2 tbspdried curry leaves
- 3 tbsppumpkin seeds
- 3garlic cloves(cloves garlic, finely chopped)
- 2onions(chopped)
- 400 gramschicken breast(pack Essential Chicken Mini Breast Fillets)
- 325 gramsyellow split peas(rinsed)
- 1 litre/schicken stock
- 3 tbsphot curry paste
- 240 gramsround beans(trimmed)
Detail level
Instructions
- 1
Melt the ghee or vegetable oil in a large pan, add the curry leaves, pumpkin seeds and garlic, and fry for 30 seconds, or until the leaves start to crisp. Lift out with a slotted spoon and reserve. Add the onions and chicken to the pan, and fry for 6-8 minutes until the onions are browned and the chicken is cooked through with no pink meat. Remove the chicken.
- 2
Add the split peas, stock and curry paste to the pan and bring to a gentle simmer. Cover and cook for about 40 minutes, stirring frequently until the peas turn thick and pulpy. Return the chicken to the pan and heat through for 2-3 minutes.
- 3
Cook the beans in boiling water until tender. Drain. Spoon the chicken dhal and beans into 4 shallow dishes and serve sprinkled with the pumpkin seed mixture.
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