Chicken Dhansak

For 1	Continued...
1 tbspn oil	1 tbspn white wine vinegar
75ml Simple Fried Base Sauce	½ tspn ground cumin
75 gm Lentils or chickpeas or beans of choice	2 tspn coriander seeds
1 portion pre-cooked chicken	½ tspn garam masala
¼ tspn salt	1 tbspn lemon juice
½ tspn hot chilli powder	2 pineapple rings
1 tspn green chilli	100 ml pineapple juice

Mix 75 ml of masala sauce with 75 ml of water.
Grind coriander seeds in a pestle and mortar (can use ground spice if you prefer).
If using beans or chickpeas mash them with a fork. Loosen them with a little water and wine vinegar.
Cut the pineapple rings into 8 pieces.

Heat some oil in a wok or a heavy pan.
Add the masala sauce and lentils/beans and mix well and bring to a vigorous boil.
Add the pre-cooked chicken, salt, chilli powder and green chilli.
Stir well and cook to 5 min, stirring regularly.
Simmer for a further 5 min, stirring occasionally.
Add a little water or adjust the heat at any time so the mixture does not dry out. The intention is for the sauce to be fairly thick.
Stir in the garam masala, ground cumin, coriander, lemon juice, pineapple chunks and pineapple juice.
Continue to cook until the sauce has thickened sufficiently.