Step 1

Rinse your lentils in cold water, until the water runs clear

Step 2

Add the rinsed lentils into a saucepan, cover with water and bring to the boil - boil the lentils until soft (about 25 minutes), skim off any scum from the top of the water during cooking. Once cooked, drain away the water, and set aside for use in the curry

Step 3

Whilst the lentils cook, slice your chicken thighs into bite-sized pieces

Step 4

Crush the garlic cloves, peel and grate the ginger

Step 5

Heat the oil in a large wok or similar pan with deep sides but large surface area

Step 6

Add the chopped onion and cook for 5 minutes, stirring often, until starting to turn brown

Step 7

Then, add in the chicken thighs, garlic, and ginger - stir

Step 8

Cook for 7 minutes, stirring often, to brown the chicken

Step 9

Add in the sliced green chilli (if using)

Step 10

Then, add in the curry powder and chili powder, stir to coat the chicken and cook for a further minute

Step 11

Then, add in the tomato puree, salt, lemon juice and pineapple juice

Step 12

Stir to mix everything together then add in the tinned tomatoes

Step 13

Bring to a boil, then reduce to simmer and cook for 10 minutes

Step 14

Then, add in the previously cooked and drained lentils, stir and cook for a final 5 minutes

Step 15

Then, it's ready! Turn off the heat, and generously add coriander leaves - stir to combine then serve with naans and rice!