Garlic Chicken Madras

Ingredients:

300-350ml base curry sauce or Indian restaurant curry base
pre-cooked chicken; 7-8 bite-sized pieces (you can use lamb, veg, prawns etc)
3 gloves of garlic finely chopped
Oil 3-4 tbsp
4-5 tbsp Tomato purée
1tsp lemon juice
1 tsp mix curry powder
1 tsp chilli powder
1 tsp Black Pepper Powder
Sat to taste
1/2 tsp Methi leaves (dried fenugreek leaves)
1-2 green chillies
Handful of coriander (cilantro)
2 wedges of fresh tomato

Method:

Place the base gravy in a pan over low heat and let it warm up. Place a wok or curry pan over medium-high heat. Add the oil and when hot add the garlic and fry until golden (but be sure it does not burn).

At this point add the dried fenugreek (methi) leaves, followed by the tomato purée. Stir well to combine, bring to a simmer then add the mix powder, chilli powder and black pepper and a pinch of salt. Stir well to combine then cook for 1 minute before adding a ladleful of the base gravy.

Continue cooking for a few minutes then add in a pinch of coriander (cilantro) leaves. Simmer for 1 minute then stir in the chicken. Stir to coat in the gravy then increase the heat slightly. Add in the lemon juice and cook, stirring constantly, for 2 minutes more.

Stir in 1/3 of the base gravy, stir well to combine. Cook for a couple of minutes then add the remaining gravy. Bring to a boil, stirring constantly and cook for a few minutes more, until the gravy has thickened to your liking.

The oil will separate at this point. If desired, you can spoon off and discard the excess oil. Add in the tomato wedges and the while chillies with a sprinkle of coriander leaves. Stir well to combine, ensure the newly added ingredients are heated through.

Turn into a warmed serving bowl, making sure the tomato wedges and whole chillies end up on top. Garnish with more coriander leaves and serve.