Finely chop your onion, a large knob of ginger, green chillies and garlic cloves. Dice your chicken thighs into bite-size pieces.

Place a large frying pan on the heat. Add a drizzle of olive oil. Add your chopped onion. Add garam masala and bashed cardamom pods. Mix together.

Add your ginger, green chillies and garlic. Cook for a further 2 minutes, making sure everything is coated in the spices. Add your chicken thighs.

Cook the meat on a medium to high heat until it starts to brown. Add red split lentils. Mix together.

Add two tins of chopped tomatoes and crumble in a chicken stock cube. Fill each tin ¾ of the way with water and add that too. Season with salt and pepper, stir, and cover. Leave on a low heat for 35 minutes.

Remove the lid and give the curry a good mix to prevent lentils from sticking. Add a large handful of chopped coriander and remove the curry from the heat.

Add 2 big tablespoons of plain yoghurt and fold it through the curry. Serve whilst hot with extra coriander leaves scattered on top. Enjoy!