Description
This Dhal Chicken Curry is the kind of meal that fills the kitchen with the best smell while it bubbles away on the stove. The lentils break down into a thick, hearty curry sauce, and the chicken turns beautifully tender with all those warming spices.
Ingredients
Units
Scale
- 1 tray chicken thighs and legs, skin removed if preferred
- 1 cup red lentils, rinsed well until water runs clear
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 1 piece of ginger, grated, about half a forefinger size
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 red chilies, chopped
- 2 tsp dhania powder
- 2 tsp jeero powder
- 1 tbsp Kashmiri chili powder
- 1 tbsp leaf masala
- 2 tsp salt
- 5 cups water
- Fresh coriander for garnish, optional
Instructions
- In a large heavy pot, add the 1 cup rinsed red lentils, 1 chopped onion, 3 chopped garlic cloves, grated ginger, 2 chopped red chilies, 2 tsp ground cumin, 1/2 tsp ground turmeric, and 5 cups water.
- Bring everything to a gentle simmer over medium heat.
- Partially cover with the lid slightly ajar and cook on low heat for 20 minutes, stirring now and then so the lentils don’t catch at the bottom. The lentils should soften and start breaking down into the broth.
- Add the chicken thighs and legs to the pot along with 2 tsp dhania powder, 2 tsp jeero powder, 1 tbsp Kashmiri chili powder, 1 tbsp leaf masala, and 2 tsp salt.
- Stir well so the chicken gets coated in all the spices.
- Bring the curry back to a gentle boil, then lower the heat.
- Cover and simmer for 25 to 35 minutes, stirring once or twice during cooking, until the chicken is tender and cooked through.
- If the curry thickens too much, add a splash of hot water.
- Taste and adjust the salt if needed.
- If you couldn’t find fresh coriander, don’t stress, the curry still tastes fantastic without it. A little chopped parsley or even sliced green onion works surprisingly well, too.
- Serve hot with basmati rice, roti, or fresh bread to soak up the dhal gravy.
Notes
Prepared, tried, and tested by Melanie
