Remove the seeds from 8 of the cardamom pods discarding the husks. Grind them up in a pestle and mortar. Mix the powder with the cumin, turmeric and coriander.
Pour some oil in a deep sided pan. Get it hot and then throw in the remaining cardamom pods. Let them sizzle for a couple of seconds then turn the heat down a little and add the onion garlic and chilli. Fry till soft.
Tip in the spice mix and heat through.
Add the tin of coconut milk and stir until it becomes a uniformed colour. Then add the kaffir lime leaves. Leave to simmer for a couple of minutes then add the lentils. It may be a good idea to wash them under some cold water first.
Let this simmer for 20 mins at a gentle heat or until the lentils are cooked and are starting to break up.
As the sauce is simmering cut up the chicken breasts. Heat some oil in a frying pan. Fry off the chicken until it starts to bronze around the edges. Then add the sugar and let caramelise. After this pour in the lemon juice.
Add the chicken and all its juices to the simmering sauce and let cook for a couple of minutes. Then season with fish sauce to taste.
Garnish with coriander and serve with rice or bread.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".