This is a lovely, slightly sweet and sour dish popular in the UK’s many Indian restaurants with lentils in the sauce.

Ingredients

1/2 cup red lentils – washed
1 – 1/2 cups of water
1/2 tsp salt

2 chicken breasts – diced
1 medium red onion chopped
3 tbsp oil
4 cloves garlic – crushed or chopped
1 tsp cumin seeds
1/2 tsp turmeric
200g chopped tomatoes
1- 1&1/2 tsp kashmiri chilli powder (or any chilli powder)
1 tsp garam masala
1 heaped tsp ground cumin
1 tbsp white wine vinegar
2 tsp sugar
salt to taste
Chopped coriander

Method

Put the lentils in a sauce pan and add the water and salt. Bring to boil then simmer until cooked, skimming off any scum that appears. Set aside.

Heat a frying pan to a high heat then add the oil. Add the cumin seeds and fry until they change colour.

Add the onions and cook until they are caramelising.

Add the chicken, turmeric, chilli powder, garam masala, cumin and garlic.

Stir fry until the chicken is slightly coloured on all sides.

Add the vinegar and sugar and continue stirring for another minute.

Add the chopped tomatoes and cook for a few minutes.

Spoon in the lentils until the sauce is the desired consistency.

Mix well and cook for a couple of minutes or until chicken is done.

Add salt to taste and the coriander leaves. Give it one final mix then serve.

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