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Heat the olive oil in a Dutch oven or braising pan to medium heat. Add the onion and sauté 4-5 minutes or until the onions are slightly soft.
Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.
Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.
Add the tomatoes, coconut milk and stock. Bring to a simmer and cook 20-30 minutes with the lid on, stirring frequently, until the lentils are tender and the chicken shreds easily with a fork.
Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.
Serve the curry over cooked Jasmine rice.