* 75 g split red Lentils
* 4 tablespoons ghee or Corn Oil
* 1 heaped teaspoon black Mustard seeds
* A large pinch of freshly ground black pepper
* 2 medium Leeks, washed and chopped
* 4 Indian green chillies or a mix or red and green, split down the middle. These types of chillies keep brilliantly in the freezer.
* 4 Curry leaves, a few bay leaves will do as a poor substitute
* Juice and grated Zest of 1 lemon
* 2 large Tomatoes, chopped
* 1 teaspoon of curry powder
* 1 teaspoon of turmeric
* 2 teaspoons Coriander seeds, ground
* 1 teaspoon Sea salt
* 450 g whole Chicken, skinned, boned and cut into cubes
* Freshly chopped Coriander leaves to garnish

===Method===
* ''Wash the lentils carefully and pick over them to remove any stones'', is always advised on lentil recipes, though I have yet to find any pebbles in my lentils. I guess food standards have improved since the first Indian recipes were penned!
* Place the Lentils in a pan with just enough cold water to cover
* Bring to the Boil, cover and Simmer vigorously until soft, about 10 minutes, but it does depend on the type of Lentils you are using
* Most of the water should have been absorbed, keep a few tablespoons of the cooking liquor to loosen the curry a little. Set the lentils to one side
* Add the ghee or Oil to a Wok together with the black pepper and the mustard seeds and bring it to a medium heat
* As soon as the mustard seeds start to pop, quickly add the Leeks, Chillies, Curry leaves and and Stir-fry gently for 3 to 4 minutes
* Add the chicken pieces, together with the lemon juice and stir-fry for 7 minutes
* Tip in the chopped tomatoes, curry powder, ground coriander, turmeric, mix well and cook for a few minutes more
* Mix in the cooked lentils with enough of the cooking liquor to loosen the curry
* Heat and stir until the chicken is properly cooked, this should probably take another 10 minutes

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