Aromatic Chicken Curry

Ingredients
125g/4oz red lentils
2 tsp ground coriander
1/2 tsp cumin seeds
2 tsp mild curry paste
1 bay leaf
small strip lemon rind
600ml/1 pint chicken stock
8 chicken thighs, skinned
175g/6oz spinach leaves, rinsed and shredded
1 tbsp fresh chopped coriander
2 tsp lemon juice
salt and pepper

Instructions
1. Put the lentils in a sieve and rinse under cold running water. Dry fry the ground coriander and cumin seeds in a large saucepan over a low heat for about 30 seconds. Stir in the curry paste.
2. Add the lentils to the saucepan with the bay leaf and lemon rind, then pour in the stock.
3. Stir, then slowly bring to the boil. Turn down the heat, half cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally. Secure the chicken thighs with cocktail sticks to keep their shape. Place in the pan and half cover. Simmer for 15 minutes.
4. Stir in the shredded spinach and cook for a further 25 minutes or until the chicken is very tender and the sauce is thick. Remove the bay leaf and lemon rind. Stir in the coriander and lemon juice, then season to taste with salt and pepper. Serve immediately with rice and a little yoghurt.

Taken from Curries, Essential Recipes