- Heat the oil in a large frying pan or wok, add the onion and fry until it begins to soften. Add the chicken and cook until no longer pink.
- Add the spices and tomatoes and cook for 1 minute.
- Add the rice, garlic, water, stock, tomato puree and sugar. Bring to the boil and then turn down to simmer, with a lid on, for 25 minutes.
- Add the nuts and lentils and cook for 1 minute.
- Add the mint and serve.