Burmese Chicken Curry with Yellow Lentils (Kalapei Kyetharhin)

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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.
6 servings (serving size: about 1 1/4 cups)


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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


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.

Combine cumin and next 5 ingredients (through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.

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.

Created date

March 2005

Nutritional Information

Calories 344
Caloriesfromfat 21 %
Fat 8.2 g
Satfat 1.6 g
Monofat 3.1 g
Polyfat 2.4 g
Protein 35.8 g
Carbohydrate 31.9 g
Fiber 6.3 g
Cholesterol 94 mg
Iron 5.3 mg
Sodium 576 mg
Calcium 50 mg