Chicken Korma Paste

Lemon 

Garlic

Thick Natural Yoghurt

 Skinless Chicken Breasts

 Oil

Lemon Squeezer 

 Chopping Board

 Knife

Mixing Bowl 

Wooden Spoon 

Squeeze lemon juice into a small bowl - put to the side.
Peel and crush 2 cloves of garlic.

Cut 600g of skinless chicken breasts into bite size pieces.

In a bowl, put in these ingredients:
Half of the lemon juice
The crushed garlic cloves
1 tablespoon of Chicken Korma Paste
105g of thick natural yogurt.
Chicken pieces.

Stir together.  Make sure all the chicken in covered in sauce.
If there is time cover the bowl with cling film and put it in the fridge to marinate for 3 - 4 hours (or overnight)

Put on the oven to 200c / 400f / Gas Mark 6

Get a roasting tray and using a sppon put them into an ovenproof dish.

 Pour over a little oil.

Put the chicken in the oven for 20-30 minutes until golden.

Whilst the chicken is in the oven peel and chop up an onion.

Heat a tablesppon of oil in a large pan.

Add the onions and fry for 10 minutes or until golden.

Whilst the onions are frying, pour 400ml of boiling water into a measuring jug.
Put in a 100g Block of Coconut Cream into the hot water and stir until it has melted.
Put the sauce to the side.  This will be used later on in the recipe.

Add 2 tablesppons of korma curry paste to the onions and stir.

Chop up the coriander into really small pieces.

Add 2 tablespoons of the coriander to the sauce.

 Now add the Coconut sauce.  Make sure you keep stirring.

 Add 7oz / 200g red split lentils to the sauce.  Stirring all the time.

Now carefully spoon the chicken pieces which have been cooked in the oven.

Serve with rice and enjoy!