- Place the sliced onion and ginger for the pickle into a bowl. Add the lime juice and a pinch of salt, then massage gently with your hands. Set aside.
- Season the chicken pieces with salt and pepper.
- Heat the vegetable oil in a large deep frying pan over a medium-high heat. Cook the chicken for 3–4 minutes until browned.
- Finely chop the remaining onion and add to the pan with a pinch of salt. Cook for 3–4 minutes until softened.
- Stir in the madras curry paste and cook for 2 minutes.
- Grate in the garlic and remaining ginger and cook for 1 minute until fragrant.
- Add the cherry tomatoes and coconut milk. Bring to a gentle simmer and cook for 12 minutes.
- Stir in the sugar snap peas and Merchant Gourmet Puy Lentils and cook for a further 3 minutes until heated through.
- Pour the pickling liquid from the onion bowl into the curry and stir through. Taste and adjust the seasoning.
- Serve topped with the pickled onion, ginger and coriander leaves alongside naan bread or rice.
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