• Home

Preparation

• Mix 100 ml of masala sauce with 100 ml of water.
• Grind the coriander seeds to a powder in a pestle and mortar.
• Slice the onion into rings.

Cooking

1. Heat the oil in a wok.
2. Add the sliced onion and fry for 2 min or until translucent.
3. Add the diluted masala sauce, mix well and bring to a simmer.
4. Stir in the salt, chilli powder and the pre-cooked chicken.
5. Continue to cook on a medium heat for 10 min, stirring regularly.
6. (The idea is to produce a fairly thick sauce, so keep adding a little water to prevent it becoming too dry).
7. Stir in the garam masala, cumin, ground coriander and fenugreek.
8. Continue to simmer for 3 min.

Serving

1. Serve with rice and optionally some chopped coriander.

The preparation stage

Enlarge image

The finished curry