Chicken Yellow Split Pea Curry


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.

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Chicken yellow split pea curry
Veronique van Ohmydish

Made by Véronique

Published at 2016-08-04, this recipe is for 4 people and takes 1 hours 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 28-08-2022

1 hours 10 minutes 4 people Main course
Chicken yellow split pea curry


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  • 4 chicken legs
  • 1 yellow pepper
  • 1 red pepper
  • 2 red chili peppers
  • 4 garlic cloves
  • 1 onion
  • 500 gram soaked yellow split peas (soaked overnight)
  • 1 liter vegetable stock
  • 1,5 tablespoons paprika powder
  • 3 tablespoons turmeric
  • olive oil
  • pepper and salt to taste
  • optional: bread for serving
Chicken yellow split pea curry ingredients
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Kitchen equipment

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  • large bowl
  • colander
  • cutting board & chef's knife
  • Dutch oven or other kind of heavy-bottomed pan

Chicken Yellow Split Pea Curry

1 hours 10 minutes 4 people Main course

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Preparation -- 10 minutes

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.  

Chicken yellow split pea curry
Chicken yellow split pea curry

Finishing the chicken yellow split pea curry -- 1 hour

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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