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A sweet & sour curry with lentils, pineapple and chicken.
Serves 5 - 6
Cooking time: 20 minutes (plus 1 ½ hours to make the base curry sauce)
Ingredients
Olive oil or coconut oil
3 cloves of garlic
1 large white onion
1 lemon’s worth of juice
1tsp turmeric
1tsp cumin
1 tsp ginger
Half tsp fenugreek
1 tsp paprika
Salt
1 or 2 red chillies, chopped (to taste)
125ml tomato puree
4 tbsp brown sugar (or honey)
500ml base curry sauce, heated (see recipe)
1 chicken stock cube in about 100ml of water
180g red split lentils, rinsed and cooked in water until soft
130ml pineapple juice
A small tin of pineapple chunks
A handful of fresh chopped cilantro
6 chicken thighs, cooked and meat pulled off the bone
Method
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