I didn’t grow up with spices like turmeric, curry or even cumin, but the more I have tried experimenting with these flavors, and losing my fear over cooking with “exotic” spices, the more interesting dinner has become.
And I have been happily surprised to watch my daughter devour dishes with these spices, especially curries. Nothing too spicy, nothing too crazy. But whenever chicken and curry make it to our dinner table, she gobbles up no less than three bowls in one sitting.
This dish isn’t just for my daughter though, it was enjoyed all around and was a reasonably easy weeknight meal. I have no idea whether using split peas is traditional or not, but it’s what I had in my cabinet and it was delicious. You can skip the step of pulling the chicken off the bone and just serve whole pieces or you can also choose to use boneless skinless thighs or breasts if you prefer.
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