Combine the lentils, chopped onion and chilli, cumin, turmeric and half the chopped ginger to a heavy based pan. Add the water, cover with lid slightly ajar and bring to a simmer and cook on a low heat for 45 minutes.
Cut the chicken breasts into cubes and add to the lentils. Season with salt, cover and simmer gently for a further 25-30 minutes.
Heat the oil in a frying pan. When hot add the cumin seeds. Fry for 20 seconds then add the remaining ginger and garlic. Fry until the garlic browns, then add the cayenne pepper. Pour everything into the chicken and lentils.
Add the lemon juice, sugar and garam masala, stir and cook on a medium heat for 5 minutes.
Serve onto basmati rice, spinkle with the corriander, add mango chutney and natural yoghurt.
Comments Add your comment
sorry, now changed. should be 3/4 tsbp not cup!
by Nick Owen on Mon Dec 21 2009 reply to this comment
Can you check the measurement of the cayenne pepper.
Meal is very very spicy and we only used a tbsp of cayenne pepper.
by Merv on Wed Nov 18 2009 reply to this comment