Burma Superstar’s Chicken and Dal Curry Recipe

Chicken Dal Curry is a comforting Burmese stew made with yellow split peas, bone-in chicken thighs, fresh ginger, turmeric, Madras curry and warming spices. It’s a hearty, aromatic dish that blends the vibrant flavors of South and Southeast Asia into a satisfying one-pot meal.

Chicken Dal Curry

As the weather cools, I find myself craving slow-simmered stews and braised dishes, and this Chicken Dal Curry satisfies both those cravings and my love of curry. The recipe combines tender chicken and creamy yellow split peas with ginger, garlic, turmeric and curry spices for a rich, layered flavor. It’s a comforting dinner that pairs beautifully with rice, flatbread or a simple side of steamed vegetables.

What is Burmese Food?

Burmese cuisine is a unique culinary crossroads influenced by neighboring India, China, Thailand and Laos. It often balances bold spices, tart citrus, fragrant herbs and crunchy textures. Dishes can range from richly spiced curries to lighter salads and fermented condiments. One signature Burmese item is the tea leaf salad, which showcases a mix of textures and bright, savory flavors.

In the United States, Burmese restaurants introduced many of us to this cuisine’s depth and balance. If you’ve discovered Burmese food at a restaurant, you’ll recognize the same comforting combinations of spice and aromatics in this Chicken Dal Curry.

This version was adapted from a well-known Burmese cookbook and adjusted for a lighter, simpler preparation: the fish sauce was omitted, oil reduced, and a few steps refined for clarity. The results are a fragrant, balanced curry that cooks beautifully either on the stovetop for a slow-simmered finish or in an electric pressure cooker for speed.

Why you’ll love this recipe

• One-pot comfort: chicken and lentils simmer together, concentrating flavor and making cleanup easy.
• Flexible: works on the stovetop for deeper flavor or in an Instant Pot for a faster weeknight option.
• Balanced spice: turmeric, curry and garam masala create warmth without overwhelming heat — add Thai chiles for kick if desired.
• Great leftovers: flavors deepen after a day, making this an ideal make-ahead meal.

Serving suggestions

Serve the chicken dal curry over steamed jasmine or basmati rice, with a wedge of lime and fresh cilantro on the side. It also pairs nicely with warm flatbreads, naan or a crisp cucumber salad to balance the richness.

Ingredients

• 1/2 cup yellow split peas
• 2 1/2 lbs (8) bone-in chicken thighs, skin removed
• 1 tablespoon paprika
• 1/2 teaspoon turmeric
• 1 3/4 teaspoons kosher salt
• 1 tablespoon olive oil, divided
• 1 ounce piece fresh ginger
• 2 1/2 cups minced yellow onion
• 1/3 cup minced garlic
• 1 to 3 Thai chiles, optional
• 2 bay leaves
• 2 1/4 cups water
• 1 teaspoon Madras curry powder
• 1/2 teaspoon garam masala
• 1 cup cilantro sprigs, for garnish
• 1 lime, cut into wedges, for garnish

Instructions

Stove Method

1. Cover the yellow split peas with 1 inch of water and soak overnight. Drain the next day. If you don’t have time to soak, simmer the peas separately in 2 cups water for 20 minutes while the chicken cooks, then add them later.
2. Season the chicken with paprika, turmeric and salt.
3. In a 6-quart pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the ginger and cook until browned, about 2 minutes.
4. Add the onions and cook, stirring frequently to prevent scorching, until softened, about 4 to 5 minutes.
5. Stir in the garlic, chiles and bay leaves. Reduce heat to medium-low and cook for 4 to 5 minutes. Transfer the onion mixture to a bowl and wipe the pot clean.
6. Add the remaining 1 teaspoon olive oil to the pot over medium heat. Arrange the chicken in a single layer and brown on both sides, about 2 to 3 minutes per side.
7. Return the onion mixture to the pot, add the water and bring to a boil. Lower to a simmer and cook, stirring occasionally, until the chicken is almost tender, about 25 minutes.
8. Stir in the soaked yellow peas, curry powder and garam masala. Cover and cook until the peas are tender, about 45 to 55 minutes (longer if needed). If the stew is too watery toward the end, uncover and simmer to reduce; if it becomes too thick, add a splash more water. If you cooked peas separately, add them in the last 10 minutes of cooking.
9. Discard the ginger piece and bay leaves. Adjust salt to taste and serve with cilantro and lime wedges.

Instant Pot Method

1. Skip soaking the peas for the pressure-cooker method.
2. Season the chicken with paprika, turmeric and salt.
3. Set a 6-quart Instant Pot to Sauté and heat 2 teaspoons oil. Add the ginger and brown for about 2 minutes.
4. Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic, chiles and bay leaves and cook 2 minutes. Transfer this mixture to a bowl and wipe the pot clean.
5. Add the remaining 1 teaspoon oil and brown the chicken in batches, about 3 to 4 minutes per side. Press Cancel.
6. Return the onion mixture to the pot, add the water and scrape up any browned bits. Add the chicken, yellow peas, curry powder and garam masala, stir, cover and seal. Cook at high pressure for 20 minutes, then allow a natural release.
7. Discard the ginger and bay leaves. Serve hot with cilantro and lime wedges.

Notes and tips

• Soaking the peas reduces cooking time and helps them break down into a creamy texture. If you forget to soak, the Instant Pot method works well without soaking.
• Adjust Thai chiles to control heat. Removing seeds reduces spice.
• For a richer finish, stir in a splash of coconut milk at the end, but the curry is delicious without it.
• Leftovers keep well in the refrigerator for 3–4 days and can be gently reheated on the stovetop. The flavors often improve overnight.

Nutrition (approximate per serving)

Serving: 2 thighs and 3/4 cup peas. Calories: 529 kcal; Carbohydrates: 31 g; Protein: 64 g; Fat: 16 g; Saturated Fat: 3.5 g; Cholesterol: 266.5 mg; Sodium: 771 mg; Fiber: 9.5 g; Sugar: 6.5 g.

More curry ideas

• Try Indian-style shrimp curry for a lighter seafood option.
• Instant Pot Chicken Tikka Masala is a fast way to get a similar warming comfort.
• Thai coconut curry shrimp offers a brighter, coconut-forward flavor profile.
• Classic chicken curry with coconut milk is another comforting pantry-friendly choice.