Step 1

Add the onion, garlic and ginger to a mini food processor and blend to a paste. Add a splash of oil to loosen if needed.

Step 2

Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.

Step 3

Add the chicken and cook for 2-3 minutes, stirring often, until sealed.

Step 4

Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt and pepper. Cook for 1 minute, stirring constantly.

Step 5

Add in the passata and tomato puree and bring to the boil.

Step 6

Add the coconut milk. Stir and bring to the boil, then simmer for 10 minutes.

Step 7

Serve with fresh coriander, sliced chillies, red onion and boiled rice.