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Export 16 ingredients for grocery delivery
Step 1
Add the onion, garlic and ginger to a mini food processor and blend to a paste.
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, curry powder, chilli powder, paprika, ground fenugreek and tamarind paste. Cook for 1 minute, stirring constantly.
Step 5
Add in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies and chicken stock. Bring to the boil, then simmer for 10 minutes.
Step 6
Serve with fresh coriander, a slice of lemon and boiled rice.
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