Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Ingredients
For the chicken
- 2 tbsp fenugreek seeds
- 1 cinnamon stick
- 2 tbsp mustard seeds
- 1 clove
- 1 tbsp coriander seeds
- 2 tbsp cumin seeds
- 4 skinless, boneless chicken thighs
- 1 tbsp vegetable oil
- knob of butter
For the red lentils
- 1 tbsp vegetable oil
- ½ onion, chopped
- 1 tbsp mild curry powder
- 225g/8oz dried red lentils, rinsed
- 500ml/18fl oz chicken stock
- ½ red chilli, finely chopped
- 2 heaped tbsp chopped coriander
- ½ lime, juice only
- salt
For the mint yoghurt
- 300ml/10fl oz plain yoghurt
- ½ bunch mint, finely chopped
- 1 lime, zest only
- fresh coriander, to garnish
- 1 lime, cut into wedges, to garnish
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl.
Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through.
Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened.
Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender.
Stir in the chilli, coriander and lime juice and season with salt.
To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest.
Mix together the yoghurt, mint and lime zest.
To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges.