Burmese Chicken Curry

• 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.

yellow lentils, ground cumin, paprika, ground turmeric, salt, ground nutmeg, ground cloves, chicken thighs, canola oil, onion, chicken broth, bay leaves

Taken from www.food.com/recipe/burmese-chicken-curry-318244 (may not work)