• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 600g chicken, cut into bite-sized pieces
  • 1/2 cup dhall, soaked
  • 2 cups water
  • 1 tomato, quartered
  • 75g potato
  • 1 eggplant (brinjal)
  • 75g carrot
  • Salt to taste
  • 1 tbsp chilli powder
  • 1/2 tsp mustard seeds (biji sawi)
  • 1/2 tsp ground fennel (jintan manis)
  • 1/4 tsp turmeric powder
  • 2cm piece cinnamon stick
  • 1 stalk curry leaves (use leaves only)
  • 1 big onion, sliced
  • 1 clove garlic, ground
  • 1cm piece ginger, ground
  • 3 tbsp oil
  • Seasoning:
  • Salt to taste
  • 1/2 tsp sugar
  • 1/2 tsp chicken stock granules


  1. Put dhall and water in a deep saucepot and bring to boil over medium heat. Cook until dhall is soft. Add chicken and more water to submerge them. Bring to a boil, then reduce heat and cook until chicken meat turns firm. Add all the vegetables and simmer covered.
  2. Heat oil and stir-fry garlic and ginger until fragrant. Add onion, cinnamon stick and curry leaves. Mix in combined spices. Dish out mixture and add into dhall and chicken.
  3. Bring to a low boil and add seasoning. Simmer until gravy is reduced and chicken is tender. Dish out and serve.

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