Creamy Korma Spiced Chicken and Butternut Dal

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Add the korma curry paste and half of the garlic to the pan and cook, stirring, for 1 min. IMPORTANT: Wash hands and utensils after handling raw meat.

Next, stir the coconut milk, sugar, water for the dal (see pantry for both amounts) and veg stock paste to the leek.

Add the lentils, stir together and bring to a simmer.

Reduce the heat, cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Stir often to ensure they don't stick to the bottom of the pan.

Once cooked, remove from the heat.

When 5 mins of dal cooking time remain, heat a drizzle of oil in a frying pan on medium heat.

When hot, add the diced chicken and fry until cooked through, 8-10 mins.

Halfway through cooking, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil).

Cook until just tender, 3-4 mins. Once tender, add the mustard seeds, chilli flakes (add less if you'd prefer things milder) and remaining garlic and fry for 1 min more. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.