Chicken Dhansak (using basic curry sauce)

1 oz split red lentils
3 tbsp vegetable oil or ghee
2 chicken breasts, cubed
4 cloves
1 tsp green cardamon seeds
4-8 whole small dried chillies
half tsp ground cumin
half tsp turmeric
half tsp ground coriander
half tsp hot chilli powder
1 tsp paprika
4 fl oz of Basic Curry Sauce
salt to taste
1 tsp methi (dried fenugreek) leaves

Put the lentils into a pan with about 10 fl oz of cold water. Boil for 10 minutes, skimming any scum off while it boils.

Reduce the heat to a simmer for a further 20 minutes, adding extra water if necessary.

Cover and set aside.

Grind the cloves and cardamon seeds to a powder in a pestle and mortar.

Heat a little oil in a frying pan and fry the chicken pieces over moderate heat until they are sealed and have turned white.

Remove them from the pan and set aside.

Heat the rest of the oil in a heavy pan over a moderate heat.

Add the whole chillies and fry until they start to swell.

Turn the heat down and add 1 tbsp of the Basic Curry Sauce and stir round.

Add the ground cloves and cardamon seeds, cumin, turmeric, coriander, chilli powder and paprika and fry gently, stirring all the time, for a minute.

Add the rest of the Basic Curry Sauce, the chicken pieces, the lentils and their remaining cooking liquid and some salt and simmer for 20-30 minutes or until the chicken is cooked, adding extra water as necessary.

Add the Methi leaves and simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.