Burmese Chicken Curry Recipe

Name: Burmese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried yellow lentils; 2 teaspoons ground cumin; 2 teaspoons paprika; 2 teaspoons ground turmeric; 3/4 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 1/2 lbs boneless chicken thighs, cut into bite-sized pieces; 1 tablespoon canola oil; 1 cup onion, chopped; 2 3/4 cups chicken broth; 3 bay leaves

Servings: persons

1 1/2 cups dried yellow lentils
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground turmeric
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 lbs boneless chicken thighs, cut into bite-sized pieces
1 tablespoon canola oil
1 cup onion, chopped
2 3/4 cups chicken broth
3 bay leaves

1
Place lentils in large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, 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 large dutch oven over medium-high heat. Add onion; saute 3 minutes. Add chicken and spice mixture; saute 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.

738

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups dried yellow lentils, 2 teaspoons ground cumin, 2 teaspoons paprika, 2 teaspoons ground turmeric, and more.

Yes, Burmese Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Burmese Chicken Curry

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