• 1 onion peeled and roughly chopped
• 2 cloves garlic peeled
• 2 tsp minced ginger
• 3 tbsp ghee or vegetable oil
• 3 chicken breasts chopped into bitesize chunks (this is about 525g or 18.5oz)
• ½ tsp ground cinnamon
• 3 tbsp madras hot curry powder * see note 1
• 1 ½ tsp paprika
• ¼ tsp ground fenugreek * see note 2
• ½ tsp tamarind paste
• ¾ tsp salt
• ½ tsp black pepper
• 400 ml (14 oz) passata
• 2 tbsp tomato puree paste for US
• 200 ml (7 oz) coconut milk (full-fat)

To serve:

• small bunch of fresh coriander
• 1 finely sliced red chilli
• ¼ red onion peeled and finely sliced
• boiled rice

Instructions:

• Add the onion, garlic, and ginger to a mini food processor and blend to a paste. Add a splash of oil to loosen if needed.
  1 onion,2 cloves garlic,2 tsp minced ginger
• Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.
  3 tbsp ghee or vegetable oil
• Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
  3 chicken breasts
• Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt, and pepper. Cook for 1 minute, stirring constantly.
  ½ tsp ground cinnamon,3 tbsp madras hot curry powder,1 1/2 tsp paprika,¼ tsp ground fenugreek,½ tsp tamarind paste,3/4 tsp salt,1/2 tsp black pepper
• Add in the passata and tomato puree and bring to the boil.
  400 ml (14 oz) passata,2 tbsp tomato puree
• Add the coconut milk. Stir and bring to the boil, then simmer for 10 minutes.
  200 ml (7 oz) coconut milk (full-fat)
• Serve with fresh coriander, sliced chillies, red onion, and boiled rice.
  small bunch of fresh coriander,1 finely sliced red chilli,1/4 red onion,boiled rice

Note 1 – Madras curry powder

If you can’t find madras curry powder use regular curry powder but add a teaspoon (or two if you like it really hot) of cayenne pepper or hot chilli powder.

Note 2 – Fenugreek:

Don’t buy a full jar if you’re only going to use it for this recipe, you can leave it out if you don’t have any – the madras powder will likely have some in anyway.