Panthe (Curry with Noodles)

Panthe
1 large onion
4 cloves garlic
1/4-inch piece of ginger
2/3 tablespoon curry powder or to taste
2 cups chicken broth or more if you want more gravy
4 pounds chicken pieces
1 cup coconut milk
1 cup dal (cooked to puree)
1 pound thin spaghetti or 1 package wonton wrappers, cut in strips and fried
Toppings
Sliced onion
Sliced scallions
Sliced lemon
Chili powder
Coriander leaves
Chop onion, garlic and ginger. Heat a thin layer of oil in a fry pan and saute the onion, garlic and ginger until soft, but not brown. Add the curry powder and saute, adding chicken broth until the mixture thickens and oil comes to the top. Add chicken pieces and fry until chicken is coated with the sauce.
Add salt and chicken broth to cover and cook uncovered 30-35 minutes or until chicken is tender. Add coconut milk and dal and heat for a few more minutes.
Serve over thin spaghetti with small bowls of sliced onion, sliced scallions, sliced lemon, chili powder and coriander leaves to sprinkle on top.
Serves six to eight.
Nutrition values per serving: 916 calories, 39 g fat, 61 g carbohydrates, 10 g fiber, 77 g protein, 201 mg cholesterol, 447 mg sodium.