Ingredients

• 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
• 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
• 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

Directions

• 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.