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Export 17 ingredients for grocery delivery
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.
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