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Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat.
Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.
Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic, and ginger.
Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.
Stir in the tomato puree and honey, then add the lentils, passata, chicken stock, and ½ cup (120ml) of the juice from the tinned pineapple.
Stir everything together, then bring to the boil.
Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.
Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.
Serve with basmati rice and top with freshly chopped coriander.