Myanmar (formerly Burma) lies between India and China. This mild thick curry stew is evidence of both country’s influences and is delicious over rice (or try Chinese egg noodles).
(modification of recipe originally from Cooking Light)
- 1 cup dry lentils (yellow or green)
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 2 teaspoons ground turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 ½ pounds skinless, boneless chicken thighs, cut into bite-sized pieces
- 2 teaspoons canola oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 cups fat-free reduced sodium chicken broth
- 1 tablespoon fish sauce
- 3 bay leaves
- 2 cups cooked basmati rice
- Chopped cilantro (optional garnish)
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 (cumin through nutmeg) in a large zip-top plastic bag. Add chicken; seal and shake to coat all pieces.
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Add chicken mixture; sauté 6 to 8 minutes, stirring to brown all sides of chicken. Stir in broth and fish sauce, scraping pan to loosen browned bits. Add lentils and bay leaves; cover, reduce heat and simmer 30 minutes. Uncover and simmer 15 minutes to thicken sauce. Discard bay leaves. Serve over basmati rice. Garnish with (optional) cilantro.
Nutritional Info/Serving (1/3 cup cooked rice and 1 cup stew): Calories 340, Fat 5 g, Protein 33 g, Carbs 40 g
21 Day Fix Container Equivalents/Serving: 2 Yellow, 1 Red