Step 1

Heat 1 tbsp–2 tbsp of ghee over a medium heat in a large ovenproof casserole pan or large frying pan.

Step 2

Add the onions and fry for 5 minutes. Stir regularly

Step 3

Add the chicken pieces to the onions and cover with 1 tsp of turmeric, then brown on all sides in the casserole pan. Stir over a medium heat.

Step 4

Add garlic and ginger or the garlic ginger paste, stir and fry for 1 minute.

Step 5

Add the chopped tomatoes, stir and cook for 1 minute

Step 6

Pour in the curry base sauce, lentils and 250ml (1 cup) of chicken stock into the pan and bring the contents to a low simmering heat.

Step 7

Cook for 30 minutes, but check in every 10 minutes or so and give it a stir, to make sure there’s enough liquid in the pot (you don’t want the lentils sticking to the bottom of the pan. If not, top up with a bit of water or some chicken stock.

Step 8

After the chicken pieces and lentils are cooked, add 1 tsp of curry powder, 1 tsp of garam masala, 1 tsp of chilli powder (optional), ground coriander, pineapple juice (or lemon juice) and pineapple and give it a stir.

Step 9

Simmer for another 5–10 minutes on a low to medium heat.

Step 10

Serve with your favourite Indian side dishes. It freezes well too. Enjoy!