1. In a wok or deep sided frying pan, heat oil and fry onion until soft, add garlic and fry for 1 minute.
2. Add chicken and fry for a few minutes to brown, stir in curry paste and gently fry for 1 minute.
3. Stir in tomatoes and lentils, bring to the boil and reduce to a simmer for 20 minutes or until the chicken is tender.
4. Serve with plain boiled Basmati rice and mango chutney.
Hints and Tips: This recipe can be cookeed in the oven at fan 170°C, conventional 190°C, gas 5 for 30 - 40 minutes or until the meat is tender.
Freezing: This recipe can be portioned and frozen. Defrost thoroughly in a refrigerator prior to reheating.