100 g red lentils
2 onions, roughly chopped
400 g tin chopped tomatoes
1 tsp turmeric
1½ tsp cumin seeds
1½ tsp coriander seeds
4 cardamom seeds from pods
a 4 cm ginger chunk, finely grated
3 garlic cloves, crushed
2- 3 green chillies sliced
6 skinless, boneless chicken thighs, quartered
1 tsp garam masala plus extra for sprinkling
small bunch coriander, chopped
4 mini naans
- Put the lentils, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for about 20 minutes until the lentils are very tender.
- Meanwhile toast the whole spices in a dry pan until they release an aroma. Grind with a pestle and mortar or spice grinder.
- Heat 1 tbsp oil in a pan, add the ginger, all but 1 tsp of the garlic, most of the chilli and spices then cook gently for 2-3 minutes. Add the chicken and cook, stirring, until opaque, then tip in the lentils and another 150ml water. Simmer for 45 minutes, then stir in the garam masala and sprinkle with coriander.
- Melt a knob of butter then cook the reserved garlic, green chilli and another pinch of garam masala. Brush the naans with the butter, then heat them through in a hot oven and serve with the curry.