I cannot believe how easy this is to make and it tasted sooo good. I've used a curry paste available from the supermarket to cut down the need for loads of different spices, don't be afraid to take a shortcut here and there if it gets you back cooking in the kitchen. For a vegetarian version, leave out the chicken and add some roasted butternut squash.
Chicken and Lentil Curry (serves 4)
1: Soak the lentils in cold water for 30 minutes and then drain.
2: fry the onions in some oil over a low heat for 12 minutes, add the garlic and ginger then cook for another 4 minutes. Add in the spices and curry paste then cook for 1-2 minutes. Pour in the tomatoes and stock then the lentils and chicken, stir well and bring up to a simmer. Season with salt and pepper then pop on a lid and cook over a low heat for 40-50 minutes.
3: remove the lid and cook for a further 20 minutes until the sauce has thickened, check the seasoning then add sugar to taste. Serve with some rice and a garnish of fresh coriander.