Step 1

For best results, always warm your curry sauce before adding it to the curry.

Step 2

Heat the ghee/oil over medium heat in a large pan or wok.

Step 3

Add the dried chillies and cardamoms and allow to sizzle for about 30 seconds.

Step 4

Scoop in the garlic and ginger pastes, the tomato paste and the chopped chilli peppers.

Step 5

Allow them to sizzle for about 15 seconds and then add the cumin, coriander powder, chilli powder, curry powder and turmeric.

Step 6

Stir to combine.

Step 7

Now pour in the heated base curry sauce and mango chutney. The ingredients should spit their approval in the hot pan.

Step 8

Add the pre-cooked chicken pieces and allow to simmer for about three minutes. If you slow cooked your chicken, you could add a tablespoon or two of the broth for extra flavour.

Step 9

Test for seasoning and add a little salt and pepper.

Step 10

Sprinkle with the fresh coriander and serve.

Step 11

A teaspoon of garam masala sprinkled over the top at the end of cooking is a nice touch!