Skinnytaste · by Gina Homolka★ 4.9 (46)
Chicken Dal Curry
NUTRITION · PER SERVING75M COOK
CAL 41%·PRO 100%
CARBS 27G13% OF CAL
8G FIBER0G ADDED0G INTRINSIC14G OTHER5G TOTAL SUGAR
FAT 48G53% OF CAL
14G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Burmese stew of yellow split peas and chicken thighs simmered with ginger, turmeric, and warming spices. Earthy, comforting, and aromatic.
mainindiancurrychicken🥘 pressure cookerdairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 75M
CAL 41%·PRO 100%
CARBS 27G13% OF CAL
8G FIBER0G ADDED0G INTRINSIC14G OTHER5G TOTAL SUGAR
FAT 48G53% OF CAL
14G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 976mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 431mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 976MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.