Chicken dhansak

2 tbsps ghee or butter 3 small white onions, chopped 8 garlic cloves, finely chopped Melt the ghee / butter in a large saucepan 30g fresh ginger, peeled and minced over a medium heat. Add the onions and sauté for 5 minutes, stirring occasionally 650g chicken breast, diced until translucent. 1 tsp ground turmeric 1 tsp ground cumin Add the garlic and ginger and fry gently for 3 minutes, stirring occasionally. 1 tsp ground coriander 1 tsp medium curry powder Add the chicken breast and cook for 2 3 tsps chilli powder minutes, stirring to seal on all sides. 1 tsp garam masala Add the dried spices, salt and pepper. Stir 1 tsp fenugreek powder well to coat the chicken. 1 tsp sea salt Stir in the tinned tomatoes, tomato purée, 1/2 tsp ground black pepper water and lentils. Bring to a simmer and 400g tinned chopped tomatoes cook for 40 minutes, stirring occasionally. Add more water if the mixture becomes 1 tbsp tomato purée too dry. 100ml recently boiled water 200g red lentils, rinsed Add the stevia, pineapple juice, lemon and vinegar. Stir well and cook for 2 minutes. 2 tsps stevia or honey Taste and add more lemon / vinegar / 200ml pineapple juice stevia, to taste. juice of 1 lemon Add the pineapple rings, stir and cook for 2 2-3 tsps malt vinegar, to taste minutes. Serve. 4 tinned pineapple rings Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on SERVES 5 same day.

PER SERVING: 512 Calories 39g Carbs 53g Protein 12g Fat MYFITNESSPAL SCAN TO TO SCAN WWW.LDPT.CO.UK [email protected] DINNER