By Chef Michael Minorgan for Curtains Up
Burmese Chicken Curry with Yellow Lentils (Kalapei Kyetharhin)
This mysterious country, once known as Burma, has been hidden for decades behind an almost impenetrable wall of secrecy and is only now just opening its doors to the outside world. It looks like a tremendously beautiful country that in many ways is still living in the innocence of a bygone era. The city of Bagan in the Mandalay Region of Myanmar is truly magnificent with its never ending valleys of more than 2000 pagoda and temple ruins lying completely unspoiled and natural where they were built centuries ago. I visited Myanmar at its outermost fringes bordering on northern Thailand when I traveled there very briefly to shop in nearby roadside stalls. Situated between India Thailand and China, Myanmar combines the food traditions of the 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.Vegetarianism plays a large part in the Myanmar diet and their curries, in addition to being delicious are rarely very spicy when compared to those in Thailand. This recipe is one of their most popular and as with most curries is always better the second day….Enjoy!
Burmese Chicken Curry with Yellow Lentils (Kalapei Kyetharhin)
Yield: 6 servings
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 chicken broth
- 3 bay leaves
- Cilantro leaves for garnish
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. Garnish with cilantro leaves.
