Enjoy a lovely chicken yellow split pea curry with bread for an awesome weekday meal. Without the chicken legs it would make a nice vegetarian meal as well.
Made by Véronique
Published at 2016-08-04, this recipe is for 4 persons and takes 1 hour 10 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Make sure the yellow split peas are soaked overnight, or at least 8 hours. They are now doubled in size, so you'll need 500 gram soaked split peas.
Peel and finely chop the garlic cloves and onion and chop the chili peppers into pieces. It's up to you how spicy you like this dish, with or without the chili seeds.
Remove the seeds from the yellow and red pepper and chop them into small cubes.
Heat olive oil in a large skillet and saute the chopped onion and garlic for 2 minutes on medium heat. Add the red and yellow pepper cubes and saute a few minutes more. Add chili pepper, turmeric, and paprika powder.
Add the chicken legs and when they're cooked on all sides, add the yellow split peas and pour in the vegetable stock. Bring to a boil, then turn down the heat and let it simmer for 45 minutes.
Or until the peas are soft enough, don't overcook them otherwise you'll end up with a mushy curry. Season with pepper and salt and divide the curry over 4 deep plates.
Serve 1 chicken leg per person and enjoy! We enjoyed this lovely dish with our homemade sourdough bread, but you can eat any bread you'll like.
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