Curried Chicken With Lentils - cooking recipe

Ingredients

2 tablespoons ghee or 2 tablespoons butter
1 onion, chopped
2 garlic cloves, minced
1 -2 serrano pepper, minced
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon black pepper
1/2 - 1 teaspoon salt
1 1/2 lbs boneless skinless chicken breasts, chopped into bite-size pieces
1 cup dry lentils
1 (15 ounce) can tomato sauce
1 (15 ounce) can chicken broth
1 (10 ounce) package frozen spinach
1/4 cup Greek yogurt
3 eggs, hard-boiled and chopped
1/4 cup parsley, finely chopped

Preparation

Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.