Burmese Chicken Curry with Yellow Lentils (Kalapei Kyetharhin)

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.

Yield:

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

Recipe from

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

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

Preparation

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.

Note:

April 2005