Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.
Stir in the tomato puree and honey, then add the lentils, passata, chicken stock, and ½ cup (120ml) of the juice from the tinned pineapple.
2 tbsp tomato puree, 1 tbsp honey, 100 g (1/2 cup) red lentils, 400 ml (1 2/3 cups) passata, 480 ml (2 cups) chicken stock, 435 g (15 oz) tinned pineapple chunks in juice
Stir everything together, then bring to the boil.
Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.
Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.
Serve with basmati rice and top with freshly chopped coriander.
basmati rice, fresh coriander (cilantro)
Video
Notes
Can I make it ahead?Yes, I think the flavour of the curry actually develops a little more if it's cooked ahead. Make the curry, then quickly cool, cover and refrigerate for up to 2 days. Reheat in a pan or in the microwave until piping hot throughout.Can I freeze it?Yes, this curry freezes really well. Make the curry, then quickly cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan or in the microwave until piping hot throughout.How to scale up and scale down this recipeYou can halve or double this recipe using the same ratios of ingredients. Halving the recipe to serve 2 will take the same amount of time to cook as it would to serve 4. If you double the recipe, it will take 5-10 minutes longer to cook.Nutritional information is per serving NOT including rice