This has to be one of my all time favourite curries. Served with Rice, shredded lettuce and onion salad really completes this extremely yummy dish.
- 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 (½ cup) red lentils
- 400 ml (1 ⅔ cups) passata
- 480 ml (2 cups) chicken stock
- 435 g (15 oz) tinned pineapple chunks in juice
- 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.
Recipe from http://www.kitchensanctuary.com