Authentic Burmese Chicken and Yellow Lentil Curry
Indulge in the rich flavors of this Authentic Burmese Chicken and Yellow Lentil Curry, a beloved dish inspired by traditional Burmese cuisine. This recipe combines tender, boneless chicken thighs with aromatic spices, and wholesome yellow lentils, creating a comforting and nutritious meal. The vibrant colors and fragrant aroma make this curry a feast for the senses. Perfectly suited for chilly evenings, serve it over steaming rice or luscious Chinese egg noodles for a delightful culinary experience. Note that if you're using yellow split peas instead of lentils, they can be cooked in advance for a more time-efficient weekday dish. This meal not only warms the soul but also provides a balance of protein and fiber, making it a wholesome choice for the whole family.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Dried yellow lentils
1 1/2 cups (Rinsed and drained)
Ground cumin
2 teaspoons (None)
Paprika
2 teaspoons (None)
Ground turmeric
2 teaspoons (None)
Salt
3/4 teaspoon (None)
Ground nutmeg
1/2 teaspoon (None)
Ground cloves
1/4 teaspoon (None)
Boneless chicken thighs
1 1/2 lbs (Cut into bite-sized pieces)
Canola oil
1 tablespoon (None)
Onion
1 cup (Chopped)
Chicken broth
2 3/4 cups (None)
Bay leaves
3 (None)
Instructions
1
Rinse the dried yellow lentils under cold water. Place them in a large saucepan, covering them with water at least 2 inches above the lentils. Bring to a boil over medium-high heat, then reduce the heat, cover, and let them simmer for about 25 minutes until tender. Drain the lentils and set aside.
2
In a large zip-top plastic bag, combine the ground cumin, paprika, ground turmeric, salt, ground nutmeg, and ground cloves. Add the bite-sized pieces of chicken thighs to the bag, seal it tightly, and shake vigorously until the chicken is evenly coated with the spice mixture.
3
In a large Dutch oven, heat the canola oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent. Then, add the coated chicken along with the spice mixture to the pot and sauté for an additional 4 minutes, stirring occasionally.
4
Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the cooked lentils and add the bay leaves. Bring the mixture to a simmer, cover the pot, and let it cook for 30 minutes to allow the flavors to meld. After 30 minutes, uncover the pot and continue to simmer for another 10 minutes to thicken the curry slightly.
5
Remove the bay leaves before serving. Serve the curry hot over rice or Chinese egg noodles and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Burmese Chicken and Yellow Lentil Curry?
It is a rich, flavorful dish inspired by traditional Burmese cuisine that combines tender chicken thighs with aromatic spices and wholesome yellow lentils.
What type of chicken is best for this recipe?
The recipe calls for 1 1/2 lbs of boneless chicken thighs cut into bite-sized pieces for maximum tenderness.
How do I prepare the yellow lentils?
Rinse 1 1/2 cups of dried yellow lentils, cover them with water in a saucepan, bring to a boil, and simmer for about 25 minutes until tender before draining.
Can I substitute yellow split peas for yellow lentils?
Yes, you can use yellow split peas. They can be cooked in advance to make the recipe more time-efficient for a weekday meal.
What spices are included in the chicken coating?
The coating consists of ground cumin, paprika, ground turmeric, salt, ground nutmeg, and ground cloves.
What is the most efficient way to coat the chicken in spices?
Combine the spices in a large zip-top plastic bag, add the chicken pieces, seal it tightly, and shake vigorously until the chicken is evenly coated.
How long should I sauté the onion?
The chopped onion should be sautéed in canola oil for about 3 minutes until it becomes translucent.
When do I add the chicken to the pot?
Add the spice-coated chicken to the Dutch oven after the onions are translucent and sauté for about 4 minutes.
What liquid is used for the curry base?
The recipe uses 2 3/4 cups of chicken broth to simmer the curry.
Why do I need to scrape the bottom of the pan?
Scraping the bottom after adding broth helps release the browned bits from the chicken and onions, which adds depth of flavor to the sauce.
How many bay leaves should I use?
The recipe recommends adding 3 bay leaves during the simmering process.
How long does the curry need to simmer covered?
Once the lentils and broth are added, cover the pot and simmer for 30 minutes to allow the flavors to meld.
How do I thicken the Burmese curry?
After the initial 30 minutes of simmering covered, uncover the pot and simmer for an additional 10 minutes to reduce and thicken the liquid.
Should I leave the bay leaves in the dish when serving?
No, you should remove the bay leaves before serving the curry.
What are the recommended side dishes for this curry?
It is best served hot over steaming rice or luscious Chinese egg noodles.
Is this Burmese chicken curry healthy?
Yes, it is a wholesome choice that provides a balance of protein from the chicken and fiber from the lentils.
How many ingredients are required in total?
The recipe requires 12 main ingredients including spices, meat, and vegetables.
What type of oil is recommended for this recipe?
The recipe specifies using 1 tablespoon of canola oil for sautéing.
How much onion do I need?
You will need 1 cup of chopped onion, which is roughly one medium-to-large onion.
Is this dish suitable for cold weather?
Yes, its fragrant aroma and warm spices make it a perfect comfort food for chilly evenings.
What color are the lentils used in this recipe?
The recipe uses yellow lentils, which contribute to the vibrant color of the dish.
What gives the curry its yellow color?
The combination of 2 teaspoons of ground turmeric and the yellow lentils provides the signature vibrant yellow hue.
Is this a one-pot meal?
While you boil the lentils in a separate saucepan first, the main curry is prepared entirely in one Dutch oven.
How much salt is used?
The recipe calls for 3/4 teaspoon of salt, though you can adjust to taste.
Can I use chicken breast instead of thighs?
While thighs are recommended for their richness, you can substitute with chicken breast, though you should be careful not to overcook them during the simmering stage.
What is the texture of the finished curry?
The finished curry features tender chicken and soft lentils in a slightly thickened, aromatic sauce.
Are the lentils cooked before adding them to the chicken?
Yes, the lentils should be simmered for 25 minutes and drained before being added to the pot with the chicken and broth.
How much paprika is in the spice mix?
The recipe uses 2 teaspoons of paprika.
Is there nutmeg in this Burmese curry?
Yes, 1/2 teaspoon of ground nutmeg is added to the spice mixture for a unique, aromatic depth.
How much ground cloves are required?
A small amount—1/4 teaspoon—of ground cloves is used to add a warm, pungent flavor to the curry.