Chicken Dhansak

This variation combines chicken with lentil dal. It requires less curry sauce because of this and is a tasty dish for those who like the flavour of lentils. This is a hot, sour dish to which you could also add pineapple chunks if you want.
Serves 3-4.
Preparation and cooking time: 15-20 minutes.
6 tablespoon vegetable oil
½ pint (275ml or two cups) curry sauce (page 20)
2 cups lentil dal (recipe page 94)
1 lb chicken cooked as on page 52
½ teaspoon salt
½ teaspoon chilli powder
1 green chilli finely chopped
1½ teaspoon garam masala
1 teaspoon ground cummin
2 tablespoon lemon juice
1 tablespoon finely chopped green coriander
Heat the oil in a large deep frying pan, add the curry sauce and lentils and bring to the boil.
Without turning down the heat, put in the chicken, salt, chilli powder, and green chilli.
Stir well and continue to cook on a high heat for about five minutes, or until sauce thickens, stirring regularly.
Now turn down the heat to a simmer for a further fire minutes. Stir occasionally.
Skim off any excess oil and stir in the garam masala, ground cummin, and lemon juice.
Serve sprinkled with the green coriander.