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| sliced chicken breast: 500 g |
| canned tomato paste: 400 g |
| lentils: 410 g |
| onions - red: 1 onion |
| curry mix: 1 Tbl |
| whole cloves: 2 cloves |
| vegetable oil: 1 tsp |
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In a wok or deep sided frying pan, heat oil and fry onion until soft, add garlic and fry for 1 min.
Add chicken and fry for a few mins to brown, stir in curry paste and gently fry for 1 min.
Stir in tomatoes and lentils, bring to the boil and reduce to a simmer for 20 mins or until the chicken is tender.
Serve with plain boiled Basmati rice and mango chutney.
