2 onions, finely sliced
2 tsp cumin/coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp whole cumin seeds
2 tbsp tomato paste
1 pack (500g) mini chicken fillets
500ml chicken stock
175g dried red lentils
6 tbsp greek-style yogurt
Heat oil in a large pan and fry the cumin seeds until they start to pop. Add onion. Cook over gentle heat, stirring occasionally, until softened. Mix all the remaining spices and tomato paste into a paste. Dilute slightly with 1 tbsp of the chicken stock add to pot. Cook for 1-2 minutes more.
And the chicken, and cook for 2-3 minutes each side until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 minutes, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
Stir in the yogurt and cover, then simmer for a further 5 minutes.
Spoon the curry into individual bowls over steamed basmati rice.