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    Chicken Curry with Yellow Lentils View Edit

    Servings: Not specified

    Directions

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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