Pour 1 tbsp olive oil into a large pan and warm to a medium-high heat. Season the chicken legs with salt and pepper and add them to the hot pan, skinside down. Fry for 5 mins on each side, till golden. Lift the chicken out onto a plate, and set aside.

While the chicken is frying, peel and slice the onions. Peel and finely chop the garlic cloves.

Return the pan used for the chicken to the heat (no need to clean the pan). Add 1 tbsp olive oil to the pan, slide in the onions and fry for 5-6 mins, stirring occasionally, till softened and a lightly coloured. Stir in 2 tsp garam masala, 1 tsp ground turmeric and the garlic. Fry for 1-2 mins, till the pan smells aromatic.

Add the lentils to the pan with 600ml boiling water. Crumble in the coconut cream and the stock cube. Stir well to dissolve both. Return the chicken to the pan and bring to the boil. Pop on a lid, reduce to a simmer and cook for 20 mins.

Trim any woody cores out of the kale and finely slice the leaves. When the curry has simmered for 20 mins, add the kale and stir to soften it slightly. Continue to cook for 5 mins.

Grate the lemon zest into the curry and squeeze in the juice from 1 half. Stir, have a taste and add more salt, pepper or lemon juice if needed. Divide the chicken curry between 2 warm shallow bowls and serve.