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Export 15 ingredients for grocery delivery
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!
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