Preparation

• 1
  1. Peel and chop the onion and whizz in a blender with 4 tablespoons of cold water to make a paste. Peel and roughly chop the ginger, peel and slice the garlic cloves and add them both to the onion, along with another 4 tablespoons of cold water, and blend again. Mix in a teaspoon of turmeric.
• 2
  2. Cook the onion paste in a small wok over a medium hot heat, stirring frequently, for 10-15 minutes until some of the water is cooked out. Remove from the heat and keep to one side.
• 3
  3. Remove any skin and chop the chicken into bite sized pieces. Heat 3 tablespoons of clarified butter in a large wok and cook the chicken pieces for 8-10 minutes, until cooked through. Take out the chicken with a slotted spoon, retaining the clarified butter in the wok, and put aside on a plate.
• 4
  4. Use a pestle and mortar to grind the cumin and fennel seeds. Heat again the ghee used to cook the chicken, add the onion paste and cook for 1 minute over a fairly hot heat, then add the cumin and fennel seeds, chilli powder and coriander and cook for 4 more minutes over a medium hot heat.
• 5
  5. Return the chicken pieces to the wok and stir to coat with the onion and spice mixture. Drop in the yoghurt a little at a time and stir in well. Simmer gently, stirring constantly, for 10-15 minutes.
• 6
  6. Add the can of chopped tomatoes and stir them into the curry. Sprinkle in the garam masala and the sugar and stir in. Finally, add 100g of hot chicken stock, mix well, and simmer over a low heat, stirring occasionally, for 15-20 minutes.
• 7
  7. Wash and chop fresh coriander and use to garnish the chicken curry. Serve with basmati rice or naan bread, with a small dish of plain yoghurt in case anyone wishes to add extra to their plate of curry.