serves 4-6

6  C H I C K E N  T H I G H S  O R  T H E  E Q U I V A L E N T  O F

PRE C O O K E D  C H I C K E N

3  T B S P  O L I V E  O I L  ( O R  C O C O N U T  O I L )

2  S H A L L O T S, D I C E D

3  S T A L K S  C E L E R Y, D I C E D

3  C A R R O T S ,  D I C E D

1  H E A P E D  T B S P  C U R R Y  O R  G A R A M  M A S A L A

S A L T  A N D  P E P P E R

3 0 0  G R A M S  D R I E D  R E D  L E N T I L S

1  C A N  C O C O N U T  M I L K  ( F U L L F A T )

1  L I T R E  O F  C H I C K E N  B R O T H

2  L A R G E  F I R M  A P P L E S, C O R E D  A N D D I C E D

F R E S H  S C A L L I O N ,  C I L A N T R O  A N D  L I M E  J U I C E

F O R  S E R V I N G

P L A I N  Y O G H U R T  F O R  G A R N I S H

IN A LARGE SOUP POT OR DUTCH OVEN, HEAT THE OLIVE OIL OVER MEDIUM HEAT. CAREFULLY PLACE THE CHICKEN

THIGHS SKIN SIDE DOWN AND SEAR FOR 5-6 MINUTES. TURN AND COOK FOR A FUTHER 5 MINUTES. REMOVE FROM

THE POT AND SET ASIDE TO COOL SLIGHTLY. REMOVE THE SKIN AND CUT OR TEAR THE CHICKEN MEAT INTO SMALL

PEICES. IF USING PRE COOKING CHICKEN, SIMPLY CHOP UP AND SET ASIDE

IN THE SAME POT ADD THE SHALLOTS, CELERY, CARROTS, CURRY POWDER, SALT AND PEPPER. STIR AND COOK FOR

6-7 MINUTES UNTIL VEGETABLES ARE JUST SOFTENED

ADD IN THE LENTILS AND STIR

POUR IN THE COCNUT MILK AND BROTH, STIR

ADD IN THE CHICKEN, STIR

PLACE A LID ON, LEAVING A SMALL GAP FOR STEAM TO RELEASE

COOK FOR 8-10 MINUTES

ADD IN THE CHOPPED APPLE AND COOK FOR A FURTHER 8-10 MINUTES WITH THE LID OFF

ADD A BIT MORE BROTH IF TOO THICK FOR YOUR PREFERENCE

SERVE IN BOWLS WITH A SPRINKLE OF CHOPPED SCALLION, A FEW LEAVES OF CILANTRO AND A SPRITZ OF LIME jUICE

ADD A DOLLOP OF PLAIN YOGHURT TO GARNISH, IF DESIRED (PARTICULARLY IF YOU HAVE USED A RATHER SPICY CURRY)