Chicken and Red Lentil Curry

Instructions

1. 1

   Finely chop the onion, grate the ginger and mince the garlic. Use raw, boneless, skinless chicken thighs and cut them into roughly 2 cm pieces.

2. 2

   Heat the oil in a heavy-based 4-litre pot over medium heat for about 1 minute. Add the cumin seeds and stir for 30 seconds, then add the onion and cook for 5 minutes, stirring occasionally. While the onion softens, rinse the dry split red lentils in a sieve under cold running water and drain.

3. 3

   Stir the ginger and garlic into the onion for 30 seconds. Add the crushed tomatoes, curry powder and salt, then cook for 3 minutes, stirring frequently.

4. 4

   Add the chicken, drained lentils and 800 ml water. Stir thoroughly, increase the heat to medium-high and bring to a gentle simmer, allowing about 4 minutes.

5. 5

   Cover and reduce the heat to low. Simmer gently for 20–25 minutes, stirring along the bottom every 5 minutes to prevent sticking. While the curry cooks, chop the cilantro and squeeze the lemon half.

6. 6

   Check that the lentils are soft and the chicken reaches at least 74°C/165°F in the centres of several of the largest pieces using a food thermometer. Continue simmering if either needs longer.

7. 7

   Remove from the heat and stir in all the lemon juice and cilantro. Divide the curry between four bowls and serve hot.