Author: Caroline Trickey adapted from Jamie Oliver
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
1 cup yellow split peas or channa dal, soaked overnight*
1 large red onion
1 large brown onion
4 cloves of garlic
5 cm piece of ginger
2 yellow capsicums
1 fresh red chilli
1 large bunch of fresh coriander, washed well, stalks and leaves separated
1 heaped teaspoon ground turmeric
2 heaped teaspoons curry powder
10 organic chicken drumsticks, skin removed
3-4 cups chicken stock
500 grams pumpkin, diced into 2 cm squares
1 large eggplant, diced into 2 cm squares
extra virgin olive oil
1 tablespoon tomato paste
To serve:
rice
green veggies
Instructions
Peel the onions, garlic and ginger and de-seed the capsicums.
Put the red onion, 1 capsicum, the garlic, ginger, chilli, coriander stalks, turmeric and curry powder into a food processor and blitz to a paste.
Place a large casserole pan on a medium-high heat and fry the chicken drumsticks with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs.
Remove the chicken to a plate, leaving the pan on the heat.
Roughly chop the remaining onion and capsicum and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
Pour in 3 cups of chicken stock. Drain the split peas and add along with the pumpkin, eggplant, tomato paste and some black pepper, then stir well.
Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 1 hour, or until the sauce darkens and thickens and the split peas are cooked.
If the sauce gets too thick, add a little extra chicken stock.
Serve the curry in the middle of the table scattered with coriander leaves along with rice and extra veggies.
*Note - soaking the split peas or channa dal just cuts down the cooking time. If you don't soak them, add an extra 15 mins to the cooking time.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2017/09/06/a-most-delicious-chicken-and-split-pea-curry/