Method:
1 Heat oil in a frying pan over a medium heat, add the chicken and cook for 2-3 minutes to brown all over, add the onion and garlic and cook for 2 minutes. Add the carrots, potato, tomato, lentils and spices, cook for 1 minute or until fragrant.
2 Pour in the chicken stock, simmer for 6-8 minutes or until vegetables are tender and sauce has reduced. Season with salt.
3 Spoon into a bowl, top with coriander. Serve.