Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil or ghee
  • 1 large onion (peeled and finely chopped)
  • 3 chicken breasts (chopped into large chunks (this is about 525g or 18.5oz))
  • 2 tbsp mild curry powder (- replace with medium or hot if you like it hotter)
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • 2 tsp ground coriander
  • 1/4 tsp hot chilli powder
  • 1 tsp ground fenugreek
  • 1/2 tsp salt
  • 2 garlic cloves (minced)
  • 2 tsp minced ginger
  • 2 tbsp tomato puree
  • 1 tbsp honey
  • 100 g (1/2 cup) red lentils
  • 400 ml (1 2/3 cups) passata
  • 480 ml (2 cups) chicken stock
  • 435 g (15 oz) tinned pineapple chunks in juice
  • Basmati rice
  • Fresh coriander (cilantro)

Instruction

  • Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat.
  • Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.
  • Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic and ginger.
  • Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.
  • Stir in the tomato puree and honey, then add the lentils, passata, chicken stock and ½ cup (120ml) of the juice from the tinned pineapple.
  • Stir everything together, then bring to the boil.
  • Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.
  • Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.
  • Serve with basmati rice and top with freshly chopped coriander.