Country Style Chicken Curry With Dhal: A Taste of Home

My grandmother, a woman whose kitchen was the heart of our family, always had a pot of something simmering on the stove. The aroma of spices, ginger, and garlic permeated the air, a comforting embrace that promised warmth and nourishment. While she made many amazing dishes, I distinctly remember one particular curry that stood out – a simple, rustic chicken curry with dhal. It wasn’t fancy, but it was bursting with flavour and made with so much love. It was the kind of dish that tasted like home, no matter where you were.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free (check stock cube ingredients)

Ingredients

• 750g chicken, cubed
• 2 tablespoons oil
• 1 onion, chopped
• 2 teaspoons garam masala
• 1 teaspoon fresh gingerroot, grated
• 1 teaspoon garlic, crushed to a paste
• ½ teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 tablespoon coriander powder
• 1 tablespoon desiccated coconut, unsweetened
• 300ml water
• 1 chicken stock cube
• 150g lentils, precooked (bottled)
• 1 teaspoon garam masala
• 1 tablespoon coriander leaves, chopped

Equipment Needed

• Pressure cooker

Instructions

1. Begin by heating the oil in a pressure cooker over medium heat. The pressure cooker is key to speeding up the cooking process, making this a perfect weeknight meal.

2. Add the chopped onion and 2 teaspoons of garam masala to the heated oil. Fry until the onions just begin to colour, becoming soft and fragrant. This step is crucial for building the base flavour of the curry. Make sure not to burn the onions, as this will impart a bitter taste.

3. Now, add the grated ginger, garlic paste, turmeric powder, and cubed chicken to the pressure cooker. Stir to thoroughly coat the chicken with the spices. This ensures that every piece of chicken is infused with the delicious flavours.

4. Incorporate the chili powder, coriander powder, desiccated coconut, water, and chicken stock cube into the mixture. Stir well to combine all the ingredients. The coconut adds a subtle sweetness and richness to the curry, while the stock cube enhances the overall flavour.

5. Secure the lid on the pressure cooker and bring it up to pressure. Once at pressure, cook for 10 minutes. This short cooking time ensures the chicken is cooked through while remaining tender.

6. Carefully release the pressure from the pressure cooker according to the manufacturer’s instructions. Once the pressure is fully released, open the lid.

7. Add the precooked lentils to the curry and stir them through to allow them to warm up. Lentils add a lovely texture and heartiness to the dish.

8. Sprinkle the remaining 1 teaspoon of garam masala over the curry and stir it in. This final touch of garam masala adds a burst of aromatic flavour.

9. Adjust the seasoning to your taste, adding more salt or chili powder if desired. Remember, taste as you go!

10. Before serving, garnish the curry with the chopped coriander leaves. This adds a fresh, vibrant flavour and a pop of colour to the dish.

Expert Tips & Tricks

• For a richer flavour, marinate the chicken in yogurt and spices for at least 30 minutes before cooking. This will tenderize the chicken and enhance its flavour.
• If you don’t have a pressure cooker, you can use a regular pot. Simply simmer the curry on low heat for about 45-60 minutes, or until the chicken is cooked through.
• For a creamier curry, add a splash of coconut milk or cream at the end of cooking.
• Adjust the amount of chili powder to your liking. If you prefer a milder curry, use less chili powder or omit it altogether.
• If the curry is too thick, add a little more water to reach your desired consistency.

Serving & Storage Suggestions

Serve this delicious country style chicken curry with dhal hot with a side of plain boiled rice. The rice will soak up all the flavourful sauce. Naan bread or roti are also excellent accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the curry in a saucepan over medium heat or in the microwave until heated through. You may need to add a splash of water if the curry has thickened during storage. The curry can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	539.5 kcal	N/A
Calories from Fat	330 kcal	N/A
Total Fat	36.8 g	56%
Saturated Fat	10.2 g	51%
Cholesterol	140.8 mg	46%
Sodium	436.4 mg	18%
Total Carbohydrate	12 g	3%
Dietary Fiber	4.1 g	16%
Sugars	2.1 g	8%
Protein	39.1 g	78%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and cooking methods.

Variations & Substitutions

• Vegan Version: Substitute the chicken with firm tofu or chickpeas for a vegan option. Be sure to use a vegetable stock cube instead of chicken.
• Spicier Curry: Add more chili powder or a chopped chili pepper for a spicier curry.
• Vegetable Boost: Add extra vegetables like potatoes, carrots, or peas for a heartier and more nutritious meal.
• Coconut Milk: Replace some of the water with coconut milk for a richer and creamier curry.
• Different Lentils: While this recipe calls for precooked lentils, you can use other types of lentils, such as red lentils, but adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I make this curry ahead of time?
A: Absolutely! In fact, the flavours often meld together and improve after a day or two. Store it in the refrigerator and reheat when ready to serve.

Q: I don’t have a pressure cooker. Can I still make this recipe?
A: Yes, you can. Simply simmer the curry in a regular pot over low heat for 45-60 minutes, or until the chicken is cooked through.

Q: Can I use fresh tomatoes in this recipe?
A: Yes, you can add about 200g of chopped fresh tomatoes along with the water. Reduce the amount of water slightly to compensate for the liquid from the tomatoes.

Q: What kind of lentils should I use?
A: This recipe calls for precooked lentils in a bottle, but you can use any type of lentils you prefer. Red lentils will cook faster than brown or green lentils.

Q: How can I make this curry less spicy?
A: Reduce the amount of chili powder or omit it altogether. You can also add a dollop of yogurt or cream to the curry to mellow out the spice.

Final Thoughts

This Country Style Chicken Curry with Dhal is a testament to the beauty of simple, home-cooked meals. It’s a recipe that’s easy to make, packed with flavour, and sure to become a family favorite. So, gather your ingredients, put on your apron, and get ready to create a culinary experience that will transport you to a place of comfort and warmth. Don’t hesitate to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process and share the love with your family and friends. I’d love to hear your feedback and any creative twists you add to this recipe!