• 2 yellow or white onions
  • 2 to 3 jalapeno or serrano chiles, stemmed
  • 3 tablespoons canola oil
  • 4 garlic cloves, minced
  • 1-inc h piece fresh ginger, minced
  • ¼ teaspoon turmeric
  • ½ teaspoon mustard seeds
  • 5 whole cloves
  • 1-inc h cinnamon stick
  • 6 green cardamom pods
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground fenugreek
  • 1 teaspoon coarsely crushed black pepper
  • 1 chicken, skinned and cut into serving pieces, the wings reserved for other use
  • 1 small Yukon gold potato, diced
  • 1 small Japanese eggplant, diced
  • ½ cup chopped fresh spinach
  • ½ cup pink lentils, rinsed and drained
  • ¼ cup brown lentils, rinsed and drained
  • 1 teaspoon salt, or to taste
  • 3 to 4 cups water
  • Cilantro sprigs for garnish


Peel 1 onion and cut it in half lengthwise. Slice thinly; set aside. Peel the second onion and chop coarsely.

Combine the chopped onion and chiles in a blender; puree until smooth. Add 1 tablespoon water to facilitate blending if necessary. Set aside.

Heat the oil in a large skillet over moderately high heat. Add the garlic, ginger and sliced onion. Saute for about 4 minutes, until lightly browned. Add the spices and cook, stirring, for 30 seconds, until aromatic.

Add the onion-chile puree and cook for 2 minutes.

Add the chicken and cook for 3 to 4 minutes per side, until lightly browned.

Add the potato, eggplant, spinach, lentils, salt and water. Bring to a boil. Cover, reduce heat and simmer for 25 to 30 minutes, until the chicken is cooked through and the lentils are tender.

Transfer to a serving dish and garnish with cilantro. The whole spices are not meant to be eaten; you might want to remove them before serving.

Nutritional Information
PER SERVING: 510 calories, 53 g protein, 41 g carbohydrate, 16 g fat (2 g saturated), 121 mg cholesterol, 728 mg sodium, 10 g fiber.
Chicken, Low Cholesterol, Low Fat, Low Saturated Fat
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