The Hairy Bikers’ chicken dhansak curry

Method

1. Begin with the curry powder. Add all the whole spices to a frying pan over a medium heat and toast for a few minutes, shaking the pan regularly, until they give off an intense aroma. Transfer them to a plate to cool.
2. Grind the toasted spices in a spice grinder, then add the nutmeg and turmeric. Store in an airtight jar. This makes 5 tbsp curry powder (see ‘before you start).
3. Season the chicken with plenty of salt, then pour over the lemon juice and set aside for 30 minutes.
4. Heat the olive or coconut oil in a large flameproof casserole dish or a sauté pan over a medium heat. Add the chicken thighs, skin-side down, and sear until lightly browned. Flip them over and cook for another few minutes, then remove them from the pan.
5. Add the onions and cook until lightly coloured and starting to soften. Add the ginger, garlic and 2 tbsp of the curry powder and cook for a couple of minutes, then stir in the tomato purée and tamarind paste.
6. Put the chicken back in the pan, turning it over in the spices, then add the lentils. Pour over the stock and tuck in the bay leaves. Season with a pinch of salt.
7. Bring to the boil, stirring to make sure nothing is sticking to the base of the pan, then cover and turn the heat down to a simmer. Cook for 45 minutes or until the chicken is tender and the lentils have softened and are close to collapsing. Check regularly to make sure nothing is catching and add a little water if needed.
8. Sprinkle with a little more curry powder, then serve with rice, sliced green chillies and coriander, with some yogurt on the side (see ‘before you start’).