|4-5||onion — sliced|
|3-5 cm||fresh ginger — grated|
|4-5 cloves||garlic — cloves, crushed|
|10 ml||coriander — ground|
|10 ml||fennel — ground|
|10 ml||cumin — ground|
|5||cardamom — pods|
|1||cinnamon — stick|
|15 ml||leaf masala salt and freshly ground pepper|
|4||chicken breast fillets — cubed|
|500||rice — cooked|
|410 g||lentils, rinsed butter fresh coriander, chopped (x2)|
1 Heat the oil in a large saucepan and braise the onions, ginger, garlic and spices until the onions are browned. Add a little water, season with salt and pepper and simmer for 15 minutes.
2 Add the chicken, turn down the heat, cover with a lid and simmer for 10 minutes.
3 Add the rice and lentils and stir through. Add a few knobs of butter and cover with grease proof paper to keep the moisture in the pot. Cover and simmer over very low heat for 5 minutes. Don’t stir.
4 Scatter coriander on top and serve immediately.