Step 1

Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat.

Step 2

Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.

Step 3

Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic and ginger.

Step 4

Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.

Step 5

Stir in the tomato puree and honey, then add the lentils, passata, chicken stock and ½ cup (120ml) of the juice from the tinned pineapple.

Step 6

Stir everything together, then bring to the boil.

Step 7

Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.

Step 8

Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.

Step 9

Serve with basmati rice and top with freshly chopped coriander.