Burmese Chicken Curry - cooking recipe

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

Preparation

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.
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 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.