In a large pan, heat some oil over medium heat. Add the chopped onions and cook until soft and translucent.

Add the minced garlic, ginger, and chopped green chillies. Cook for another 2 minutes.

Stir in the ground turmeric, cumin, coriander, and chilli powder. Cook for a minute until fragrant.

Add the diced chicken breast to the pan. Cook until the chicken is browned on all sides.

Pour in the canned chopped tomatoes and water. Stir in the rinsed red lentils and diced pineapple chunks.

Season with salt according to taste.

Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 30 minutes or until the chicken is cooked through and the lentils are tender.

Once cooked, garnish with fresh coriander.

Serve hot with steamed rice.