Cozy Rainy Day Cooking: Delicious Dhalpuri & Curry Chicken with Peas
Recipes in this Video
Dhalpuri has roots in the Indian diaspora, particularly among Indo-Caribbean communities in Saint Vincent and the Grenadines. Traditionally enjoyed during festivals and gatherings, it showcases the blend of Indian and Caribbean culinary influences. Today, Dhalpuri is celebrated for its flavorful filling and is commonly served with various curries, making it a beloved staple in Caribbean cuisine.
Ingredients
- ●whole wheat flour
- ●split peas
- ●onion
- ●garlic
- ●cumin
- ●salt
- ●water
- ●oil
- ●green chili
- ●bay leaves
- ●black pepper
- ●coriander
- ●turmeric
- ●butter
Instructions
- 1Soak split peas in water for at least 2 hours, then drain.
- 2Cook split peas with water until soft, about 30 minutes.
- 3Blend cooked split peas with onion, garlic, cumin, and salt until smooth.
- 4Knead whole wheat flour with water to form a soft dough.
- 5Divide dough into equal portions and roll into balls.
- 6Flatten each ball and place a spoonful of the split pea filling in the center.
- 7Fold the dough over the filling and seal tightly.
- 8Roll out the filled dough gently to maintain the shape.
- 9Heat oil in a skillet over medium heat until shimmering.
- 10Fry each Dhalpuri until golden brown on both sides, about 2-3 minutes per side.
- 11Drain on paper towels to remove excess oil.
- 12Serve warm with curry or chutney.
Ingredient Alternatives
whole wheat flour
Healthier: almond flour
Cheaper: all-purpose flour
Almond flour is lower in carbs, while all-purpose flour is more affordable.
split peas
Healthier: lentils
Cheaper: canned beans
Lentils are nutritious and canned beans are convenient.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier, while margarine is often less expensive.
green chili
Healthier: bell pepper
Cheaper: jalapeño
Bell pepper is milder, while jalapeño adds heat.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1 cup green peas, fresh or frozen
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp curry powder
- ●1 tsp turmeric
- ●1/2 tsp cumin
- ●1/2 tsp coriander
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup coconut milk
- ●2 tbsp vegetable oil
- ●1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- 4Add the chicken thighs to the skillet and cook until browned on all sides, about 5-7 minutes.
- 5Sprinkle the curry powder, turmeric, cumin, coriander, salt, and black pepper over the chicken, stirring to coat evenly.
- 6Pour in the coconut milk and bring the mixture to a simmer.
- 7Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through.
- 8Add the green peas and cook for an additional 5 minutes until heated through.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro.
Equipment
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