Chicken and Lentil Korma

Chicken thighs

oil

brown onion, chopped

garlic cloves, sliced

– 2 red chillies, sliced (remove seeds if you want it milder)

coconut milk

lentils (400g), drained

Cover the thighs with hot chicken stock and cook

in the pressure cooker for 15 minutes.

Turn off the heat and let it stand for

minutes.

Add the garlic, turn up the heat and fry for

another 2 minutes.