You will need a medium sized saucepan with a lid and a pestle and mortar.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Heat the oil in a large saucepan and add the onions. Fry over a medium heat for 5 minutes, or until they start to soften and take on colour.
In the meantime, place the spices in a small dry frying pan over a high heat. Leave for 3 minutes or until the pan starts to smoke. Grind to a fine powder in a pestle and mortar.
Once the onions are ready, add the garlic and chilli and sauté for a minute. Add the freshly ground spices, star anise and cinnamon and cook for a further minute.
Add the lentils, chopped tomatoes, coconut milk, chicken, tomato puree, vegetable bouillon, kaffir lime leaves and salt and pepper.
Bring to the boil and turn down to a gentle simmer. Pop a lid on and cook on the hob for 30 minutes, stirring from time to time to stop it from catching.
Once the lentils have broken down and the chicken strips have cooked through, take off the heat. Add the lemon juice and fresh coriander and taste. Adjust the lemon, coriander, salt, pepper and chilli to your liking and serve.
DOWNLOAD OR PRINT RECIPE HERE.
Looking for a way to use up a roast? Try substitute the chicken for leftover roast lamb, beef or pork. Simply cut the meat into strips and add them in 10 minutes before the end of cooking.”