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Chicken Dal Curry Recipe

Chicken Dal Curry Recipe
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Serving : 2
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Prepare the ingredients before making Chicken Dal Curry in your home. Then, follow these steps below to serve Chicken Dal Curry for your family or friends.

Ingredients: Chicken Dal Curry

  • 150 grams Lentils
  • 2 cm Ginger
  • 2 clove Garlic
  • 1 Onion (large)
  • 6 leaves Curry leaf (optional)
  • 200 grams Chicken tenderloin (optional)
  • 1 medium Tomato
  • 1 tsp Cumin seeds
  • 1 tsp ☆ Turmeric
  • 1/4 tsp ☆ Cayenne pepper
  • 2 tsp Coriander
  • 1 tbsp Garam masala
  • 1/2 Lemon
  • 1 tbsp Butter
  • 1 Salt and pepper
  • 1 tbsp Vegetable oil
  • 1 Butter

How to Make Chicken Dal Curry

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Chicken Dal Curry in your home by yourself.

    Step 1
  • Wash the lentils and soak in water for 30 minutes. The level of water should be about 3 cm higher than the beans. Add the ☆ ingredients and microwave for 15 minutes.
  • Step 2
  • Finely chop the garlic, ginger and onion and cut the tomato into large chunks, and the chicken into bite sizes.
  • Step 3
  • Add cumin seeds to a heated frying pan. When it starts to crackle, add garlic, ginger, curry leaf and stir-fry.
  • Step 4
  • Add the onion and coriander when the pot becomes fragrant and fry until the onions become translucent.
  • Step 5
  • Add the chicken and fry until the chicken changes colour.
  • Step 6
  • Add the tomato and fry. Depending on your preference, stop frying before the tomatoes start to melt. I recommend you stop before it melts, as the flavor of the tomatoes are retained this way.
  • Step 7
  • Add the lentils to the pan with the soaking water. Add more water so that the lentils are covered in 3 cm of water.
  • Step 8
  • Mix and cook over medium heat for 15 minutes, and 10 minutes over a low heat. Add the garam masala in the last 5 minutes of cooking.
  • Step 9
  • It's ready to serve. They call this Dal in Hindi. Add butter, salt, pepper or lemon if you like.
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