Dalca Ayam (Chicken Dalca)

Dalca originates from South India and is a nourishing dish containing lentils, meat and vegetables with a pleasant curry flavour.  It can be served with either rice or roti prata.

Ingredients (serves 4 to 6 persons):
1 chicken (about 1.3 kg), to be skinned and cut into portion sizes
2 tbsp meat curry powder

200 g dhal, to be washed and drained
2 stalks green chillies, to be washed and halved
6 cloves
1 cinnamon stick (about 5 cm long)
3 cardamon
a stalk curry leaves, to be plucked
1 medium-size onion, to be peeled and finely sliced
1.5 litre water

6 medium-size potatoes, to be peeled and halved
2 carrots, to be peeled, cut into 5 cm lengths and quartered
1 tbsp fresh tamarind, to be mixed with a little water and strained
4 tbsp coconut milk
Note:  Other kinds of vegetables can be added i.e. brinjals, etc.

Pounded Ingredients:
3 pips garlic, to be sliced
3 cm fresh ginger, to be sliced

Stir-fry Ingredients:
2 medium-size onions, to be peeled and finely sliced
a stalk curry leaves, to be plucked
1 stalk green chillie, to be left whole (optional)
1 stalk red chillie, to be left whole (optional)

cooking oil
salt to taste

Method:
Add curry powder to chicken pieces and mix well.  Marinate for about 30 minutes.

In a pot, add dhal, cloves, cinnamon stick, cardamon, curry leaves, sliced onion, pounded ingredients and water.  Bring to  a simmer and cook dhal for about 20 minutes or until they are almost tender.

In a big pot, heat 4 tbsp oil and add the sliced onions.  Stir-fry until the onions are light brown in colour.  Add the curry leaves and chillies, if using.  Then, add in the marinated chicken pieces and stir well.

Add in the dhal mixture and stir well.  Cover pot and cook over medium heat for about 15 to 20 minutes or until the chicken, potatoes and carrots are tender.  Then, add in the tamarind juice and stir well.  Lastly, add coconut milk and season to taste.  Serve with rice or roti prata.

Bon Apettit!