2 garlic cloves, crushed or finely grated
25g/1oz fresh root ginger, peeled and finely grated
2 onions (350g/12oz total weight), coarsely grated or very finely chopped
160g/5¾oz basmati rice, to serve
800ml/1½ pints chicken stock, made with 1 stock cube
75g/2¾oz dried red split lentils
1 tbsp mango chutney
freshly ground black pepper
2 tbsp medium or mild curry powder
1 tsp ground turmeric
2 tbsp sunflower or vegetable oil
25g/1oz butter
3 tbsp single cream
4 boneless, skinless chicken breasts (each weighing about 150g/5½oz), cut into 2.5cm/1in chunks