Burmese Chicken Curry with Yellow Lentils (Kalapei Kyetharhin) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Situated between India and China, Myanmar (formerly Burma) combines the food traditions of both countries it borders. This dish is evidence of those influences-yellow lentils, sometimes called chana dal, are common to Indian cooking, and this thick, comforting stew is often served over Chinese egg noodles (though basmati rice is also a good base). As with most curries, a frosty cold beer is a great match. Ingredients:
1 1/2 cups dried yellow lentils |
2 teaspoons ground cumin |
2 teaspoons sweet paprika |
2 teaspoons ground turmeric |
3/4 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces |
1 tablespoon canola oil |
1 cup chopped onion |
2 3/4 cups fat-free, less-sodium chicken broth |
3 bay leaves |
Directions:
1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 25 minutes or until tender. Drain and set aside.
2. Combine cumin and next 5 ingredients (through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.
3. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add the mixture; sauté 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes. Discard bay leaves.
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