Combine the garlic, chilli, garam masala and ginger into your first small dish. Put your pepper and your onions in your second small dish.
Warm a little oil in a frying pan over a medium heat then add the onions and peppers and cook and stir until the onions are soft. Add the chicken followed by the garlic and chilli mixture. Pour in the lentils, tomato soup and water and give a good stir. Cover and allow to simmer over a low heat until the chicken is no longer pink in the centre and the sauce has thickened, 30 to 40 minutes.
Meanwhile, cook the rice according to the instructions on the packet. Drain and fluff with a fork.
When it is time to serve, transfer the curry to a warm serving dish and top with chopped coriander. Serve with the rice and enjoy!
The recipe is much better with fresh ginger not powder, but in a pinch substitute with 1 teaspoon ginger powder.