In a large heavy-based frying pan over medium-high heat, add oil and sliced onion. Immediately turn heat down to low-medium and gently cook, stirring often, for about 12 minutes until golden and caramelised.
Add garlic and half the ginger and cook, stirring, for 30 seconds. Add chicken and first measures of Indian seasoning and salt. Stir to combine then remove pan from heat.
In a blender add coconut cream and first measures of cashews and water. Blend until smooth then pour over chicken. Stir to combine then bring up to a gentle simmer—you want it just ticking over—and cook for 15–20 minutes (see note below). Remove from heat and set aside.
Meanwhile, wash and drain rice. Repeat 2 more times. Give lentils a good rinse to remove any debris and sift through them to be sure there are no hidden stones tucked in among the legumes.
Placed washed rice and lentils in a saucepan with a tight-fighting lid. Add diced onion and second measures of salt, Indian seasoning and water. Stir to combine then place saucepan over medium-high heat and bring to a gentle simmer, stirring occasionally. Turn heat down to low so it’s just ticking over, cover pan with lid and cook for 15 minutes.
Remove pan from heat and allow rice and lentils to steam for 10 minutes with the lid on (no peeking!).
Reheat curry if necessary then transfer to a serving bowl. Top with remaining cashews and ginger and sprinkle over parsley. Stir lentil rice then transfer to a serving dish. Serve and enjoy!