| 1. |
Heat half the oil in a large non stick frying pan. Cook onion for 5 minutes, until softened. Add garlic and spices and cook for 2 minutes. |
| 2. |
Add remaining oil and chicken and cook for 5-7 minutes, turning to coat the chicken in the spices and to seal it on all sides. |
| 3. |
Add the stock and lentils and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the chicken and lentils are cooked. |
| 4. |
Stir in the yogurt and season with salt and pepper to taste, and heat through for 2 minutes until piping hot once more. Do not bring to boil after adding yogurt or the curry sauce may separate. Serve. |
| 5. |
Note: if desired sprinkle each serving with toasted almonds and cilantro and serve over rice or with warmed naan bread. |
