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Preparation

• Chop the tomato into small pieces.
• Deseed and finely chop the chilli.

Cooking

1. Heat the oil in a wok or heavy pan on high heat and fry the curry powder, chilli powder and fenugreek for between 15 and 30 seconds, do not burn.
2. Add the green chilli and 80 ml c41 base sauce and cook, stirring, for 2 min.
3. Add the tomato purée and cook, stirring the purée in with the back of the chefs spoon for 1 min.
4. Add the tomato, sugar, salt, chicken and 80 ml c41 base sauce and cook, stirring regularly for 3 min, adding more c41 base sauce as needed to maintain the required sauce consistency.
5. Reduce the heat to minimum, stir in the lemon juice and leave for 1 min.

Serving

1. Serve with rice and optionally garnish with freshly chopped coriander.

Notes

Not all of the C41 base sauce needs to be used.

The preparation stage
Enlarge image

The finished meal