Ingredients

• 1 lb skinless chicken breast
• 1 large onion (finely chopped)
• 1 tsp garlic puree
• 1 tbsp tomato puree
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp dried fenugreek leaves
• 1 tbsp fresh Coriander leaves
• 8 fl oz water
• 1 fl oz vegetable oil

How to Make Restaurant Style Chicken Curry

• Heat oil in large non-stick saucepan. Reduce heat and fry onion for 10 minutes.
• Stir in garlic puree, cumin, turmeric, chilli powder, paprika, garlic powder and salt.
• Stir tomato puree and gently cook for a minute.
• Bring up the heat, add chicken to pan and fry until the chicken is sealed.
• Add water and bring to boil by stirring continuously.
• Reduce heat and add fenugreek and garam masala.
• Cook on low heat for 30 mins.
• Before serving, add the chopped coriander and stir.
• Serve with basmati rice