This is a great alternative to a take-away curry. It takes a little time to prepare but its well worth the effort. The best bit is, because the lentils are full of slow releasing energy, this dish makes you feel full without making you fill out!
2 onions chopped
3 garlic cloves crushed
3 tomatoes – blanched and skinned and chopped
1 tsp turmeric
1 tsp garam masala
Seeds from 4 cardamom pods
2 tbsp coconut oil
I cup of water
1 cup red lentils
2 tsp curry powder
1 tsp chilli powder
2 tbsp mango chutney (optional)
2 red chillis (depending how hot you like it)
First fry one of the onions, the garlic and the tomatoes in the oil and until softened. Add half the water and let it simmer for another 5 mins. Then add the rest of the water and the garam masala and, turmeric and cardamom seeds. Simmer for another 5 mins and then leave to cool. Once cool pop in a blender or food processor and whizz until smooth. Leave to one side.
Meanwhile, fry the remaining onion and chopped chillis until soft in another pan in some coconut oil. Add the chicken and cook until a slightly nutty brown colour. Make a paste out of the curry powder, lemon juice and chilli powder. Add to the chicken and let it cook for about a minute. Add the blended sauce that you made earlier to the pan. Let this simmer and once the lentils are cooked strain them and add these in to the pan as well. Add some chopped fresh coriander if you like it and a squeeze of the lemon and a couple of spoons of mango chutney for sweetness if you want to.
Perfect served with brown or cauliflower rice!