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

Method:

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

Recipe courtesy of Chris McDonagh