Curried Chicken With Lentils

Description: I came up with this to use up some ingredients I had on hand. It's sort of like a dahl, but with chicken and a few other untraditional ingredients. Serve over rice, or just eat with naan or a piece of crusty bread.

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

Steps:

1. Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
2. 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.
3. Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
4. Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
5. 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.
6. Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.