Paprika Chicken With Tomato & Coconut Dal

Rinse the jasmine rice and red lentils separately. Cut the chicken into bite-sized pieces and season with 1 teaspoon paprika, salt and black pepper. Finely chop the onion, dice the bell pepper, mince the garlic and grate the ginger.

Heat the cooking oil in a large frying pan or deep saucepan over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, turning regularly, until browned and cooked through. Transfer to a plate and keep warm.

Lower the heat to medium. Add the onion and bell pepper to the same pan and cook for 5 minutes until softened. Add the garlic and ginger and cook for 1 minute. Stir in the remaining paprika, cumin and turmeric, then add the chopped tomatoes.

Stir the red lentils, coconut milk and chicken stock into the tomato base. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the lentils are tender and creamy. Meanwhile, cook the jasmine rice according to the packet instructions and keep warm.

Return the cooked chicken and any resting juices to the dal. Stir gently and simmer for 3–5 minutes until piping hot. Add a splash of water if the dal is too thick, then taste and adjust the salt and black pepper.

Divide the jasmine rice between warm bowls or plates. Spoon over the paprika chicken with tomato and coconut dal. Finish with fresh coriander and lime wedges and serve immediately.