Ingredients

The following ingredients have 2 Servings
  • 1 onion, peeled and roughly chopped
  • peeled and chopped to make 2 tbsp ginger
  • 2 cloves garlic, crushed
  • 1 green chilli, sliced
  • for frying oil
  • ½ tsp
 turmeric
  • 2 tsp ground cumin
  • 2 tsp
 ground coriander
  • 2 pods cardamom, lightly bashed
  • 2 skinless chicken breasts, diced
  • 50g
 red lentils
  • 400g tin chopped tomatoes
  • 200ml chicken stock
  • a small bunch coriander, chopped

Instruction

  • Put the onion, ginger, garlic and chilli in a small blender and whizz to a paste, adding a splash of water if you need to.
  • Heat 1 tsp oil in a pan and fry the paste with a pinch of salt for 10 minutes until the onions are just turning golden. Add the spices and fry for another minute.
  • Add the chicken and lentils, frying until the chicken is opaque.
  • Add the tomatoes and stock, bring to a simmer and cover. Cook for 20 minutes until the lentils are tender and the chicken is cooked through. Scatter with coriander to serve.