Ingredients

The following ingredients have 4 Servings
  • 1 whole cut-up chicken on the bone, with or without skin
  • 1 Tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 Tbsp minced fresh garlic
  • 1 Tbsp minced fresh ginger
  • salt and pepper
  • 10 0z light coconut milk
  • 1/2 cup water
  • 1 large beefsteak or Jersey tomato or 2 plum tomatoes, chopped
  • 3/4 cup yellow split peas
  • fresh cilantro
  • Jasmine rice for serving

Instruction

  • Combine curry powder, turmeric, cumin, garlic, ginger and half the coconut milk in a bowl. Add chicken and coat well. Allow to marinate for a few hours or overnight.
  • Heat olive oil in a dutch oven or large pot over medium-high heat. Remove chicken from marinade and allow excess to drip off of chicken; reserve liquid. Sear chicken with the skin side down until golden brown.
  • Flip chicken over so skin side is up. Add the marinade, remaining coconut milk, water, split peas and tomatoes. Add salt and pepper to taste.
  • Reduce heat to medium-low (simmer) and cover pot. Allow to cook for 45 minutes.
  • Remove chicken from pot and cook another 15-20 minutes until split peas are completely cooked. While split peas continue cooking, allow chicken to cool slightly and then remove skin and shred chicken from the bone.
  • When split peas are finished cooking, place shredded chicken back into pot and stir. Serve over jasmine rice and garnish with fresh cilantro.