Chickpea and Dhall Curry Chicken: A Comforting Bowl I Cooked from Scratch
There’s something incredibly satisfying about cooking a dish that warms you from the inside out—and curry is that kinda dish for me.
Made this Chickpea and Dhal Curry Chicken for our staff meal the other day. I started by soaking yellow lentils (dhall) and chickpeas overnight to bloom.
For the base of the curry, I Sautéed onions and a ginger garlic paste, together with some spices like mustard seed, cinnamon, and turmeric powder.
Once the onions soften and the garlic and ginger fragrant, I add in the lentils and let is cook until they broke down into a creamy, velvety base. Then I added chickpeas for a nutty bite then added in carrots and the roasted chicken pieces that I had marinated with turmeric, Paprika, salt and pepper, and the roasted in an oven.
Served with rice and a simple peppers omelet but you could also serve it with fluffy roti to a wholesome, protein-packed meal that’s both hearty and nourishing.
