Heat the oil in a large nonstick frying pan over moderate heat. Add the chicken and cook for 6 minutes or until browned on both sides. Transfer the chicken to a plate with a slotted spoon; put aside.
Add the onion, capsicum and garlic to the pan and cook for 5 minutes or until soft. Add the lentils, stock, 1/2 cup water, the tomatoes, coriander, ginger and a pinch of salt, and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes or until the lentils are just barely tender.
Return the chicken to the pan and add the potatoes. Return to the boil, reduce to a simmer, cover and cook for 25 minutes or until the chicken is cooked through and the potatoes are tender.
Did you know?
Lentils contain protease inhibitors, a class of compounds that interfere with certain types of enzymatic action and thus may help fight cancer.