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. ---------------------------------------------------------------------------
Nutrition
Ingredients
