Ingredients: (Serves 4-6)

2 small onions

4 chicken drumsticks

2 litres/3½ pts water

30g/1oz ginger

1 tsp peppercorns

1 tbsp butter

400g/14oz scallions, sliced

1 tbsp curry powder

200ml/7fl oz coconut milk

150g/5½ oz red split lentils

1 tbsp curry paste

Salt

Method:

1. Slice one of the onions and put into a pan together with chicken drumsticks, water, half of the ginger, peppercorns and 2 tsp salt.

2. Bring to the boil and simmer for approx 30 mins.

3. Remove the drumsticks from the pan and pour the stock through a sieve (discard whatever is left in the sieve).

4. Discard the skin off the drumsticks and cut the meat into small pieces.

5. Chop the remaining onion and thinly slice the remaining ginger.

6. Melt the butter in a pan, add the chopped onion, sliced ginger and scallions and cook for 3 mins.

7. Add curry powder and cook for another 2 mins.

8. Pour in the strained stock and coconut milk, add lentils, curry paste and the chicken pieces.

9. Bring to the boil and simmer for 10 mins or until the lentils are tender. Season to taste and serve.