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Heat the oil in a frying pan and stir in the onions over a medium high heat. Fry the onions until soft and translucent. About 5 minutes should do the job.
Add the garlic and ginger paste and stir it in. Fry for about 30 seconds and then add the ground spices, chopped tomatoes and 125ml (½ cup) water or unsalted chicken stock and the pineapple juice.
Turn off the heat and allow to cool some. Then blend this sauce until smooth.
Pour the blended sauce back into the pan and bring to a simmer over medium high heat. Add the chicken and tamarind sauce. Bring the cooked chicken up to heat or if using raw chicken, simmer in the sauce until cooked through. You might need to add more stock to aid in cooking.
Continue simmering the sauce, only stirring if it is sticking to the pan. If any caramelises to the side of the pan, scrape it back into the sauce for added flavour.
If your sauce is too thick, add more sauce or water. If too thin, cook it down some. Now add the cooked lentils and stir them into the sauce.
To finish, add the chopped pineapple (if using) and the lemon juice and chopped coriander (cilantro). Season with salt to taste.
Serve garnished with more chopped coriander (cilantro) if you like with white rice.