Kyckling dhansak

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1. 1
   Heat the oil or ghee in a large, heavy-based pan over a medium heat and cook the onions and cinnamon stick for a few minutes until the onions start to brown. Add the cumin seeds and mix well.
2. 2
   Tip in the squash and continue to cook for a few minutes more, then add the garlic and cook for 1 min. Stir in the chicken and brown for a few minutes, then add the turmeric, ground coriander, chilli powder and tomato purée, stirring to coat the chicken in the spices.
3. 3
   Tip in the lentils and canned tomatoes, swilling out the tomato can with water twice and adding this, too. Season with salt to taste and bring to a simmer.
4. 4
   Add the tamarind to taste, crumble in the fenugreek leaves and stir to combine. Cover and cook for 20 mins more, stirring halfway through.
5. 5
   Uncover and cook for a few minutes more until the curry has reduced to your desired consistency – the longer it cooks, the thicker it will become, as the lentils will break down into the sauce. Squeeze in a splash of lemon juice and sprinkle over the fresh coriander to serve.