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.
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)
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
- 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).
- Drain liquid into a measuring cup and keep for later
- In a large pot or dutch oven heat vegetable oil on medium
- Add bay leaf, cloves and peppercorns and genntly fry for 1-2 minutes
- Add onions and cook until soft, about 5 minutes
- Add chicken, cinnamon stick, garlic, coriander powder, cayenne, salt and 1/2 tsp tumeric and cook for 5 minutes
- Add approximately 1 1/2 - 1 3/4 cups of water just to cover the chicken.
- Bring to boil and simmer partially covered for 15-20 minutes
- Add lentils and half the lenquid from the lentils. Keep remaining liquid for later.
- Cook for 30 minutes uncovered
- If more liquid to needed add more remaining liquid from the lentils. If it is too liquid simply let the dish simmer longer
- Serve with basmati rice, garnished with coriander and hot naan
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