Chicken Chana Masala Dhal

Method

1. Thinly slice the onion, then fry in a large pan with a little oil . Dice the chicken, then add to the pan with the onions, and the curry leaves, and then cook gently till the onions are soft, and the chicken is beginning to brown.
2. Make up 250ml of stock with the stock cube and boiling water. 
3. Add the curry powder, and stir through for 1 minute. Then add the tomato puree, and stock. Next add the dried lentils, and simmer for 2 minutes, until they begin to soften. Add additional water as required in small amounts, aiming for a saucy consistency where the lentils are just beginning to break up.  
4. While the dhal simmers, make your salad. Combine the carrot and cucumber ribbons with the yoghurt, nigella seeds, lime juice and coriander leaf. Sprinkle over the toasted coconut. 
5. Once the dhal is ready, serve with the salad, either on its own, or with some freshly steamed rice.