Serves 4

Ingredients

• 2 tablespoons olive oil
• 3 chicken breasts, diced
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 2 teaspoons mild chilli powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground cardamom
• 1/2 teaspoon coriander seeds
• 1 tablespoon fresh ginger, minced
• 10 cherry tomatoes, halved
• 100g red lentils
• 4 teaspoons brown sugar
• 1 tablespoon white wine vinegar
• 500ml water
• 1 tablespoon lemon juice
• bunch of chopped fresh coriander
• salt and pepper for seasoning

Directions

1. Fry the onion and chicken in the olive oil for 10 minutes
2. Add the vinegar and sugar and cook for another couple minutes
3. Stir in the garlic, ginger, turmeric, ground cumin, chilli powder, cinnamon, ground fennel seeds, cardamom and coriander seeds
4. Cook for a couple of minutes
5. Stir in the lentils, tomatoes and season with salt and pepper
6. Pour in the water, cover and cook for 35 minutes
7. Stir in the lemon juice and fresh coriander
8. Serve with some dairy free natural yoghurt, pilau rice and poppadoms