|250 ml||amasi or yoghurt|
|5 ml||garam masala|
|250 ml||brown lentils|
|1||onion — chopped|
|1||garlic clove — peeled and crushed|
|2||tomatoes — peeled and diced|
|3||potatoes — peeled and cubed|
For the marinade:
Mix the marinade ingredients in a dish and stir in the chicken pieces, ensuring they’re well-coated. Cover the bowl and refrigerate for about 2 hours.
For the rice mixture:
Put the rice, lentils, salt, spices and water in a large pot. Heat and bring to the boil. Cook for 15 minutes or until the rice and lentils are cooked.
In another large pot, fry the onion and garlic for 2 minutes. Add the marinated chicken and cook for about 8 minutes or until the chicken is browned.
Add the leftover marinade and the tomatoes, reduce the heat and simmer for 10 minutes.
Add potatoes and cook for 10 minutes, or until cooked and the sauce has reduced.
Mix the rice and chicken together then serve with sambal and poppadoms.