Strange about the link not working - it's from the Waitrose website. Here is is cut and pasted (I ignore the organicness and brands mostly, except for buying that particular curry powder, and bung in normal yoghurt rather than the soya one they suggest):
Ingredients 2 tbsp Meridian Organic Unrefined Sunflower Oil 2 organic onions, finely sliced 2 organic cloves garlic, crushed 2 tbsp Waitrose Organic Curry Powder 1 tsp Waitrose Organic Whole Cumin 1 pack Waitrose Organic British Free Range Fresh Mini Chicken Fillets 500ml hot Kallo Organic Chicken Stock 175g organic dried red lentils 6 tbsp Alpro Soya Organic Plain Dairy Free Alternative To Yogurt (find in the chiller cabinet with yogurts) 50g Waitrose Organic Cashews, unsalted, to garnish
Method Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat, stirring occasionally, until softened. Stir in the garlic and spices, and cook for 1-2 minutes more. Add the remaining oil and the chicken, and cook for 2-3 minutes each side until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 minutes, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked. Stir in the soya yogurt and cover, then simmer for a further 5 minutes. Meanwhile, heat a small non-stick frying pan and toast the cashew nuts for 2-3 minutes, stirring regularly until they are golden brown in colour. Spoon the curry into individual bowls with basmati rice, and top with the toasted cashew nuts.
Cook's tips For a vegetarian alternative, at Step 2, swap the chicken for chopped vegetables such as cauliflower, sweet potato or butternut squash and cook until tender. You could also stir in organic spinach when you add the soya.