Don't be put off by the list of ingredients. The biggest thing to consider is marinating the chicken; once that's done, the curry itself is a doddle to make. The dhal and rice are the icing on the cake but you could just get away with making the curry.
Marinate the chicken breast with the marinade ingredients for a couple of hours before cooking.
Seal the chicken breasts in a hot pan with olive oil and place in the oven at 200 degrees celcius until cooked (approx 8 to 11 minutes).
For the coconut curry sauce, place all the ingredients into a blender and blitz until smooth. Add the peanut oil to the pan, add the ingredients and cook slowly for 4-5 minutes. Then add the coconut milk and bring to the boil and simmer. Reduce down until a creamy consistency is attained.
To make the dhal, pan fry the shallots, garlic and cumin until softened.
Add the red lentils, then pour in the vegetable stock. Bring to the boil and simmer for approx 20-30 minutes until the liquid has evaporated.
To make the fragrant rice, put the rice and spices in a pan with double the amount of water to rice. Season and bring to boil and simmer until cooked.
To serve, place the rice into a greased mould and turn out onto the plate.
Slice the chicken into three, place around the rice and spoon over a generous amount of the curry sauce. Serve the dhal as a side dish.
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