Creamy Chicken Curry with Potatoes & Split Peas

Ingredients:

• 2 Tablespoons olive oil
• 1 large onion, chopped
• 1 inch piece fresh ginger, grated
• 4 cloves garlic, sliced
• 1 teaspoon cumin seeds
• salt and pepper
• 2 rounded tablespoons curry powder
• 4 cups chicken stock
• 2 large starchy potatoes (russet), peeled and cut into 1 1/2- to 2 inch chunks
• 1 cup yellow split peas
• 8 boneless, skinless chicken thighs
• 1 lime, halved
• 1 cup whole-milk Greek yogurt
• Chopped fresh cilantro, for serving

Directions:

1. In a Dutch oven, heat the olive oil over medium-high heat. Add the onion, ginger, garlic, cumin seeds, and salt and pepper. Sweat the onion a few minutes.
2. Add the curry powder and stir for 1 or 2 minutes. 
3. Add the stock and bring to a boil, then reduce the heat to a simmer.
4. Add the potatoes, split peas, and chicken. Cover and simmer until the chicken is cooked through and the peas are tender, 1 to 1 1/4 hours.
5. Pull the chick out of the pan. Shred the meat with 2 forks and add it back to the curry.
6. Squeeze in the lime juice and stir in the yogurt. Adjust the seasonings. Serve sprinkled with cilantro.

*I served the curry with rice. I used lentils instead of yellow split peas, I just happened to already have them in the house.

~Recipe from Rachael Ray via 1 Grocery Bag 3 Meals