Chicken Curry with Dahl and Fragrant Rice

Ingredients

• 2 chicken breasts

For the marinade

• 4 tbsp natural greek yoghurt
• Juice of 1 lemon
• ½ teaspoon garam marsala
• ¼ tsp turmeric
• salt and pepper

For the sauce

• 2 red chillies, deseeded
• 1 lemon grass root, husks removed
• 1 tsp toasted coriander seeds
• Juice of 2 limes
• 2 shallots, finely diced
• 2 cloves garlic, finely diced
• 1 piece ginger, peeled and grated
• 2 tbsp peanut oil, for frying
• 1 tin coconut milk

For the dahl

• 2 shallots, finely diced
• 2 cloves garlic, finely chopped
• ½ tsp cumin
• 225g split red lentils
• 600ml vegetable stock
• salt and pepper
• 200g basmati rice
• ¼ tsp fennel seeds
• ¼ tsp cardamom seeds
• salt and pepper