Balti Chicken with Tarka Dhal
Pan-cooked chicken, lentils and split peas, warmed with ginger and turmeric, a British curry-house dal.
30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 25 min · 30 min total
- medium
- 1
Mix together the split peas and the lentils, cover with water and cook till soft and mushy.
- 2
In the meantime heat the oil in a wok and fry the onions till golden. Stir in the garlic, ginger, turmeric, chilli powder, garam masala, ground coriander and salt.
- 3
Stir well and add the chicken and fry for 6 mins.Add 11/2 tbsp of the fresh coriander leaves, green chilli, lemon juice and the water cook for 5 minutes.
- 4
Mix in the lentils (dhal),tomatoes and the remaining coriander leaves. Turn off the heat. Heat the oil in a small pan and add the cumin seeds, when they start to pop add the garlic, red chillies, and the curry leaves, cook for 1 minute Pour over the the chicken and lentils and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
