Heat the ghee/oil over medium heat. Add the turmeric and the ginger and garlic paste and let sizzle for about 30 seconds. The turmeric will darken in colour as it cooks.
Stir in the remaining ground spices and fry for a few seconds in the oil.
Add the tomato puree and stir to combine with the spices. Bring to a simmer and then add about one ladle of base sauce. The base sauce should be added as required. If the curry is looking dry, add more base sauce. If too saucy, cook it down.
Add the cooked lentils and stir it all up. Be careful as lentils will burn to the bottom. Stir often and reduce the heat if necessary.
Now add the chicken pieces and the pineapple juice and pineapple pieces. Remember to add more base as required.
Season with salt to taste and squeeze the lemon juice over the top. Garnish with the chopped coriander and serve.