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Chicken, Bean and Lentil Curry - Chicken Dhal Ghos

Curried chicken pieces in a spicy, thick gravy made with split peas and lentils
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Prep Time 30 minutes
Cook Time 1 hour
Servings 6 Generous Portions
Calories 278 kcal

Ingredients
  

  • 2 tbsp Cooking Oil
  • 2 Large Onions Sliced
  • 1 Spring Curry Leaf
  • ½ tsp Fennel Seeds
  • 1 Stick Cinnamon
  • 1 Bay Leaf
  • 1 kg Chicken Cut to preference
  • ¼ tsp Turmeric Powder
  • 4 tsp Mixed Masala
  • 1 tsp Garam Masala
  • 1 Bunch Fresh Coriander
  • 1 tsp Ginger Crushed
  • 1 tsp Garlic Crushed
  • 1 Large Tomato Finely chopped
  • 1 Can Yellow Split Peas Drained
  • 1 Can Lentils Drained
  • 1 Can Red Speckled Beans (Optional) Drained
  • 2 tbsp Grape Vinegar
  • Salt To taste

Instructions
 

  • Heat oil on medium heat.
  • Add onion, curry leaf, fennel seeds, cinnamon and bayleaf and fry until golden brown.
  • Add meat, turmeric powder, mixed masala, coriander, ginger and garlic and cook for another 5 minutes.
  • Add tomato and salt and cook for 10 minutes.
  • Leave chicken to cook for a further 20 minutes.
  • Add dhal, lentils and beans and cook for a further 15 minutes. Add water if necessary.
  • Add garam masala and vinegar and cook for a further 5 minutes.
  • Garnish with coriander and serve with pickle, salad and papad.

Video

Notes

For variation, replace chicken with beef or lamb.
Leave out meat altogether for a vegetarian option.