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Burmese Chicken Curry with Yellow Lentils (Kalapei Kyetharhin)

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

Nutrition 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

How to Make It

  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.