Chicken Curry

Heat the oil in a large deep frying pan, add the curry sauce and bring to the boil

Without reducing the heat at the salt, chilli powder and the chicken and continue cooking for about 5 minutes

Now turn down the heat and stir in the Garam Masala, ground cumin and dried Fenugreek. Simmer for a further 2 to 3 minutes

Put in the sliced tomato and half the coriander and cook for a further 2 minutes. Skim off any excess oil using a spoon dipped in ice water then serve with the remaining coriander

To improve the texture and flavour of the sauce and also improve the colour to match that of an Indian restaurant, during the last couple of minutes of cooking stir in a teaspoon or so of the marinade used for a tandoori chicken. See recipe from this poster