Ingredients

Steps

• Spray a pan with oil and cook chopped onions over medium heat for five minutes until softened.
• Halve the chicken thighs and add them to the pan for two minutes.
• Stir in garlic, ginger, garam masala, and chilli powder for several seconds.
• Add tomatoes, 600ml chicken stock, lentils, and bay leaves to the pan.
• Simmer gently for 35 minutes until the chicken is tender and lentils have broken down.
• Cook the rice in boiling water for 25 minutes before the curry is finished.
• Season the curry to taste and serve with rice, yoghurt, and coriander.