Chicken Dhansak

The traditional version uses lentils, not yellow split peas, but as we had the latter and not the former in our cupboards Cafe Drake made an executive (chef) decision and was well pleased with the resulting textural contrast between tender, moist chicken and slightly al dente peas.

Soak and then rinse about 1/2 cup of dried yellow split peas. Drain and place in a saucepan with 2 cups of either vegetable or chicken stock. Boil, cover and simmer for 20 minutes then set aside. A nice optional step is to toss in a bay leaf while the legumes are cooking.

Heat 2 T. of vegetable oil in a large and deep skillet over a medium flame. When the oil is very hot add: 1 chopped onion, some fresh or dried ginger to taste and 1-2 hot green chilies. Cook for a minute then add: 1 t. ground cumin, 1 t. ground coriander, 1/2 t. or more of salt and a scant t. of cayenne pepper. Add about 2 T. of water to the pan and stir well.

Now tip in 1 14 oz. can of diced tomatoes and 6-8 skinless and boneless chicken thighs. If you need to you can always use bone-in thighs but do remove the skin. Cover the skillet and simmer for 15 minutes.

Add the split peas and any remaining liquid to the chicken along with 1 t. of garam masala. Stir and cook, uncovered for another 10 minutes or until the chicken is cooked through. You'll want plenty of sauce but if it's looking too runny just crank up the heat a bit to thicken. 

After the chicken is cooked adjust seasoning as it will need more salt. The final step is essential: sprinkle over the entire pan at least 1/2 cup of chopped cilantro and stir.

Serve with good French bread, rice or boiled potatoes.