- 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
Kitchen equipment needed
- large bowl
- cutting board & chef’s knife
- Dutch oven or other kind of heavy bottomed pan
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 into small cubes.
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 over cook 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.