Chicken Lahori
(2 reviews)
Prep time:
20 min
Cook time:
1 h

This Chicken Lahori takes about 1 hour to prepare but for best results let it simmer for a couple hours and allow the flavours to get to know each other.  Freezes extramely well.

D. Helyar
3 Chicken breasts (600g) or chicken thighs (cubed)
1/2 cup Yellow split peas
1 tsp Tumeric
2 tbsp Vegetable oil
6 Black peppercorns (full)
4 Cloves
1 Bay leaf
1 tsp Salt
1 Onion (large - thinly sliced)
1 Cinnamon stick
4 Garlic cloved (chopped)
1/2 tsp Cayenne pepper
2 tsp Coriander powder
  1. Add yellow split peas to a pot with 1/2 tsp tumeric and 2 cups water.  Bring to a boil and simmer for 40 minutes (uncovered).
  2. Drain liquid into a measuring cup and keep for later
  3. In a large pot or dutch oven heat vegetable oil on medium
  4. Add bay leaf, cloves and peppercorns and genntly fry for 1-2 minutes
  5. Add onions and cook until soft, about 5 minutes
  6. Add chicken, cinnamon stick, garlic, coriander powder, cayenne, salt and 1/2 tsp tumeric and cook for 5 minutes
  7. Add approximately 1 1/2 - 1 3/4 cups of water just to cover the chicken.
  8. Bring to boil and simmer partially covered for 15-20 minutes
  9. Add lentils and half the lenquid from the lentils.  Keep remaining liquid for later.
  10. Cook for 30 minutes uncovered
  11. If more liquid to needed add more remaining liquid from the lentils.  If it is too liquid simply let the dish simmer longer
  12. Serve with basmati rice, garnished with coriander and hot naan
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