Uploaded May 2026 | Updated September 2026, 2 weeks ago
Tender chicken in a tangy, sweet and slightly spicy sauce, made lusciously thick and rich with the addition of red lentils.
Ingredients
2 tbsp vegetable oil or ghee
1 large onion peeled and finely chopped
3 chicken breasts chopped into large chunks (this is about 525g or 18.5oz)
2 tbsp mild curry powder replace with medium or hot if you like it hotter
1 tsp turmeric
1 tsp garam masala
1 tsp cumin
2 tsp ground coriander
¼ tsp hot chilli powder
1 tsp ground fenugreek
½ tsp salt
2 garlic cloves minced
2 tsp minced ginger
2 tbsp tomato puree
1 tbsp honey
100 g (1/2 cup) red lentils
400 ml (1 2/3 cups) passata
480 ml (2 cups) chicken stock
435 g (15 oz) tinned pineapple chunks in juice
To serve:
basmati rice
fresh coriander (cilantro)
Instructions
✅Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat
✅Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.
✅Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic, and ginger.
✅Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.
✅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.
✅Stir everything together, then bring to the boil.
✅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.
✅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.
✅Serve with basmati rice and top with freshly chopped coriander.
Tender chicken in a tangy, sweet and slightly spicy sauce, made lusciously thick and rich with the addition of red lentils.
Ingredients
2 tbsp vegetable oil or ghee
1 large onion peeled and finely chopped
3 chicken breasts chopped into large chunks (this is about 525g or 18.5oz)
2 tbsp mild curry powder replace with medium or hot if you like it hotter
1 tsp turmeric
1 tsp garam masala
1 tsp cumin
2 tsp ground coriander
¼ tsp hot chilli powder
1 tsp ground fenugreek
½ tsp salt
2 garlic cloves minced
2 tsp minced ginger
2 tbsp tomato puree
1 tbsp honey
100 g (1/2 cup) red lentils
400 ml (1 2/3 cups) passata
480 ml (2 cups) chicken stock
435 g (15 oz) tinned pineapple chunks in juice
To serve:
basmati rice
fresh coriander (cilantro)
Instructions
✅Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat
✅Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.
✅Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic, and ginger.
✅Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.
✅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.
✅Stir everything together, then bring to the boil.
✅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.
✅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.
✅Serve with basmati rice and top with freshly chopped coriander.
