Chicken Curry with Dhal

Ingredients
4 tbsp vegetable oil
2 garlic cloves, crushed
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp chilli powder
Thumb-sized piece of fresh root ginger, peeled and finely chopped
2 tsp turmeric
4 skinless chicken breast fillets
25g butter
1 onion, finely chopped
FOR THE DHAL:
3 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
1 tsp ground ginger
225g red lentils, rinsed
400g can tomatoes
salt and freshly ground black pepper

Instructions
1. Mix the oil with the garlic, coriander and cumin seeds, chilli powder, ginger and turmeric to make a paste. RUb the paste in to the chicken breasts, place in a bowl, cover with cling film and leave to marinade for at least an hour.
2. Meanwhile, make the dhal. Heat the vegetable oil in a large pan and gently cook the onion until soft but not brown. Add the garlic, curry powder, turmeric and ginger. Cook gently for 2 minutes, taking care that the spices do not burn.
3.  Add the lentils, tomatoes, 1 tsp of salt and just enough water to cover the lentils. Bring to the boil and simmer gently for 10 minutes or until the lentils are tender.
4. To finish the chicken, heat the butter in a wide pan and gently cook the onion until soft but not brown. Add the marinated chicken breasts and cook for 3 minutes on each side until cooked through, then add a splash of water and let it bubble.

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