Step 1

Put the chillies, garlic, ginger and onion in a small blender and blend to a paste. Heat 1 tsp oil in a large pan and fry the paste for 2 minutes, until fragrant.

Step 2

Add the spices and cook for another minute. Add the chicken pieces and coat in the spices. Cook for 5 minutes before adding the lentils and chopped tomatoes with along with 1½ tins of water.

Step 3

Simmer for 25 minutes, season, then tip in the spinach and stir until wilted. Serve with rotis.