Makes enough for four at £1.38 per head.

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Feel free to change the spice levels for your taste and add a naan if you fancy (not costed).

Ingredients

2 Medium Leeks, sliced into thin rounds
75gm Chana Dhal or Yellow Split Peas
60ml Corn Oil (vegetable oil as an alternative)
6 Large dried Red Chillies
4 Curry Leaves
1 tsp Mustard Seeds
2 tsp Amchur (mango) powder
2 Medium Tomatoes, chopped
½ tsp Chilli Powder
1 tsp Ground Coriander
1 tsp Salt
450gm Skinless, boneless Chicken thighs, cubed into 1cm dice
1 tbsp Fresh Coriander, chopped

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Separate the rounds of leeks and rinse them in a colander and drain well.  Rinse the dhal in a sieve well to remove any grit. Put dhal in a small saucepan with enough water to cover, a pinch of salt and boil for about 10 minutes.  Drain well and set aside.  

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Heat the oil in a wok or large frying pan over a medium heat.  Add the leeks, dried chillies, curry leaves and mustard seeds and fry gently for a few minutes.  Add the amchur, tomatoes, chilli powder, coriander, salt and chicken and fry for around 9 minutes.  Make sure it doesn’t stick, so stir frequently.

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Mix in the chana dhal and fry for another 2 minutes, or until you are sure that the chicken is cooked through.

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Serve immediately with the chopped coriander sprinkled on top.