We tried a Skinnytaste adaptation of chicken dal curry from the Burmese Superstar cookbook: https://www.skinnytaste.com/burma-superstar-chicken-dal-curry/. The Skinnytaste author omitted fish sauce, which we added back in. We also incorporated some tips from her blogpost comments.
Our modifications: first, instead of an Instant Pot, we used a stovetop pressure cooker. (We prefer a stovetop over an electric device so that we can quickly pivot as needed.)
Second, we used 2.5 lb boneless skinless chicken thighs (instead of bone-in) and doubled the dried yellow split pea to 1 cup (from 1/2 cup).
Third, for the chicken marinade, we used 1 Tbsp Kashmiri (low heat) chili powder instead of paprika, 1 tsp turmeric, and 1 tsp fish sauce. After 20 mins and while the onion-garlic mixture was nearly done, we browned the marinated thighs in a nonstick pan (we did this in three batches), and then we used a silicone spatula to scrape the drippings into the pressure cooker.
Fourth, we microplaned the ginger (about 1 Tbsp) and we used a handheld chopper to mince 1 large onion, 1 shallot, and 6 garlic cloves (and we sauteed the onion, shallot, and garlic together rather than adding the garlic later). While sauteeing these aromatics, we used about 1 Tbsp canola oil.
Fifth, we increased the Madras (hot) curry powder to 2 tsp and the garam masala to 1 tsp. We also increased the water to 2 1/2 cups (instead of 2 1/4 cups) to accommodate the increase in legumes and dry spices. We used 2 large bay leaves.
Once the pressure cooker lid was shut, we waited until the pressure cooker hit high pressure, then reduced the heat in our stove dial (while also maintaining the high pressure) for 20 mins, then did a natural release.
We forgot to add fresh lime juice before serving, but the dish was delicious. We garnished with fresh cilantro and served with jasmine rice. (Feb. 2026)
Cooking Adventures 