When my mom first landed in America in 1969, she ended up on Church Avenue in Brooklyn. Not exactly what she pictured her new life in America would look like, but it was better than what she had before in Albania.

Her earliest memories of Brooklyn were exploring bodegas, restraining herself from outsmarting the men playing “guess which bottle cap the ball is under” and trying to figure out what that smell creeping out of her neighbors’ door was.

Her neighbors were a new race of people she had never seen before. As she once described to me, “they were black, but not that black black. They wore bright-colored robes with gold and they had red dots on their heads.” Obviously they were from India and “that smell” coming out of their apartment was curry. Anyone who has ever been in a NYC cab or visited Jersey City knows exactly to what she is referring to.

The smell was too strong for her newly Americanized nose, so she banned curry, saris and Punjabi MC from our home for 30 years. It wasn’t until a recent trip to the “International” isle at the supermarket that she picked up some curry and tandoori spice and started experimenting. Not sure what inspired her; maybe she was just feeling nostalgic.

My mother came up with this great dish and I borrowed it from her. The only addition I made was the coconut milk. It makes the soup much softer.

Lentil Coconut Curry Soup with Chicken

7 to 8 Chicken Thighs

3 Tablespoons Olive Oil

1 Medium White Onion – Chopped

3 Stalks Clearly – Chopped

3 Carrots – Chopped

2 Cloves Garlic

1 Teaspoon Tandoori Spice

2 Teaspoons Curry

1 Teaspoon Coriander

1 Teaspoon Thyme

2 Teaspoons Salt

1 Teaspoon Black Pepper

2 Tablespoons Tomato Paste

2 Bay Leaves

1 1/2 Cup Lentils

2 (14oz) Cans Coconut Milk

Coat the chicken thighs in olive oil, sprinkle with salt and pepper and cook for 1 hour in a 400 degree oven. Remove and shred with a fork, removing all the bones and skin.

In a large pot set on medium heat, add the olive oil, onions, carrots and celery and cook for 12 minutes until the vegetables are soft and the onions are translucent.

Next add the garlic and cook for 1 minute.

Add the tandoori spice, curry, coriander, thyme, salt and pepper. Cook for 2 minutes, continuously stirring.

Add the tomato paste and cook for another minute.

Next add the bay leaves and lentils. Fill the pot with water until all the ingredients are submerged in the liquid.

Bring to a boil, reduce the heat to a simmer, cover and cook for 1 hour or until the lentils are soft. Keep checking and stirring every 10 minutes. If you notice the water is low, just add an extra cup of water. You might have to do this 2 or 3 times.

Once the lentils are soft, add the coconut milk and chicken and cook for another 10 minutes uncovered.

Serve as is or with rice or naan.