Heat 1 tbsp of oil in a large non-stick pan that has a lid.
Add the onion and fry until softened, but not brown.
Add the garlic and spices and cook for 2 minutes.
Stir in the other 1 tbsp of oil along with the chicken strips and cook for 5 - 7 minutes.
Add the chicken stock and lentils and bring to the boil.
Cover the pan and reduce the heat to simmer for 20 minutes.
Add the frozen peas and stir in the yogurt.
Season to taste and heat through for 2 minutes
serve with basmati rice and heated naan breads