I love roast chicken, not least of all because you can make some lovely fresh stock with the carcass. Normally this would go into some soup or other but i decided to use the stock and the chicken in a dhal. Dhal is a curry made with lentils and i could eat it all day. Anyway I used a basic dhal recipe as the start point for this. I didn't use too many lentils as i didn't want the sauce getting too thick.

This assumes you've made some chicken stock, and have enough leftover chicken meat.

Chop a carrot into little cubes (little so they cook quickly).
Chop a big onion and soften in oil.
Meanwhile add a good handful of lentils to a pan containing at least a pint of warm stock and bring to the boil.
Simmer once the lentils are at the boil. Skim off any foam.
Thickly slice two cloves of garlic and add to the pan after the onions have started to soften.
Slice a courgette and add to the onion/garlic.
In a pestle and mortar, grind a teaspoon each of cumin, coriander and chili flakes, plus a pinch of salt.
When you're happy with the onions, clear a space and add the ground spices to the pan, allow them to warm through.
When they start to release their aroma, mix through the onions etc.
Back to the lentils... after about 10 mins, add a good teaspoon of garam masala and mix thru the lentils/carrots.
Slices a few tomatoes and add to the lentils.
Get your leftover chicken meat and add to the lentil pan to warm through.
Finally add the onion mixture to the lentil and mix through.
Check the seasoning.
If the sauce is too runny, simmer with the lid off till it reduces.

I served this with basmati rice.

I like to let my onions brown well, so they add a nice smokey flavour to the dish. You could also add a can of chickpeas to bulk it out.

This made a very rich and tasty curry. Not sure how faithful to the original, but hey.