Ingredients
Cooking
Heat oil in a pan. Add the onion and cook on highish heat for a few minutes
Add the ginger, garlic and chilli pepper, stir briefly on the high heat, then turn heat down very low and cook slowly for a quarter of an hour. Stir occasionally and don't let the mix brown or burn.
Add half teaspoon each of turmeric, ground coriander and cumin. Cook gently for a few minutes.
Add 4 fluid oz of water (about a cup, 120ml) and blend the mixture. Add a tablespoon of concentrated tomato puree mixed with 4 tablespoons of water.
Return the mix to the pan, and cook very slowly for about half an hour. Stir it now and again.
In another pan, cook 2 chicken breasts. Skinned and cubed. They don't need to be fully cooked, but well sealed and should not be visibly raw. Set aside the chicken
Heat more oil in the pan, and fry 6 (or to taste) whole dried chillis (like bird's eye chillis) till they start to swell.
Reduce heat, and add 1 tablespoon of the sauce from the other pan. Add also 1 teaspoon each of cumin, ground coriander, and paprika and half a teaspoon of hot chilli powder. Cook for a minute or so.
Add the rest of the sauce, along with the chicken pieces. Simmer for half an hour or until the chicken is done. Stir occasionally.
10 minutes from end, add half a teaspoon of garam masala, and the fenugreek leaves. Be careful of the sauce sticking towards the end as it will be quite thick.