Chicken and spinach dhansak

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Chicken and spinach dhansak

Pre-cook the lentils
70g split red lentils, washed 420 ml cold water ½ tsp salt	Bring the lentils to the boil in a saucepan and skim off the froth, then simmer for 40 minutes or until the lentils are cooked to a thick soup.
Pre-cook the chicken
6 tbsp vegetable oil	Heat the oil in a saucepan
Half an onion, chopped fine 2 garlic cloves, chopped fine 2 cm fresh ginger, chopped fine 1 tsp turmeric powder 450g chicken breasts, cut into bite sizes	Add all the ingredients, stir fry for 5 mins, put the lid on the pan and simmer on a very low heat until the chicken is cooked, about 20 mins.
Finish in a wok
4 tbsp vegetable oil	Heat the oil
Half an onion, chopped coarse 3 green chillies, chopped 100g mushrooms, quartered	Gently stir fry for 5 minutes.
½ tsp chilli powder 1 tsp cumin powder	Stir for another 2 minutes
320 ml curry gravy, de-frosted	Stir in and bring to the simmer
Above cooked lentils Above cooked chicken	Stir in
2 tsp garam masala 1 tbsp methi 1 tbsp lemon juice ½ tsp salt	Stir in and taste for seasoning
150g baby spinach leaves, washed	Stir in and simmer until the spinach wilts and the sauce thickens.