1. Heat 2 tbsp of oil in a large lidded ovenproof casserole pan. Season the chicken thighs and fry in two batches until browned. Remove the chicken from the pan and set aside.
2. Add the remaining oil to the pan. Add the onion and fry gently for 10 minutes until it begins to soften. Meanwhile, bash the cardamom pods with the end of a rolling pin to split the husks and remove the seeds. Add the seeds, Shemin’s Indian Curry Paste and water to the pan, and cook gently for 4-5 minutes.
3. Add the chopped tomatoes, stock, lentils, sugar and vinegar to the pan, then add the chicken. Bring to the boil. Cover and cook in a conventional oven at 200°C (392°F, Gas Mark 6), a fan oven at 180°C (356°F), or a gas oven at Gas Mark 6 for 50 minutes or until the chicken is tender.
4. Stir in the yoghurt, check the seasoning and serve topped with coriander and some basmati rice.
Shirley Makin –
This is so tasty and delicious so easy to make my fave curry
Shirley Makin –
Outstanding would definitely recommend so easy to make
Bridget –
Really nice would do it again