Heat the oil over a medium heat in a deep saucepan.

Add the onions, chili, and garlic and fry until the onion is translucent

Combine all of the dry spices and sprinkle over onions etc. Fry the spices for a couple of minutes until their aroma is released and stir in the lentils. Combine well, making sure that the lentils are covered in the spices.

Pour over the chicken stock, stir and bring to the boil. Turn down the heat, add the chopped tomato, stir and simmer for five minutes.

Add to the chicken, stir, cover the saucepan and cook for twenty-five minutes until the chicken is cooked through. Remove the lid, add the spinach and cook gently for further twenty minutes until the chicken is tender and the sauce thickened.

Add the coriander before serving and check for seasoning.

Garnish with coriander leaves and slices of red chili.