Step 1

Heat the oil in a frying pan over medium-high heat. When hot, stir in the chopped onion and fry for about 3 to 5 minutes or until soft.

Step 2

Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.

Step 3

Now add the mixed powder, chilli powder, and sugar and fry for a further 30 seconds.

Step 4

Add the tomato puree followed by a ladle of base sauce. Continue adding a little base as required. If the curry is looking too dry, add more base sauce. If too saucy, just cook it down.

Step 5

Stir in the pre-cooked chicken or what ever pre-cooked main ingredient you like.

Step 6

Now add the tamarind concentrate and mango chutney and stir it into the sauce.

Step 7

Allow to cook down to your preferred sauce texture or add more base sauce if necessary.

Step 8

Add the dried methi and lemon juice. The stir in the food colouring if using.

Step 9

Garnish with the chopped coriander (cilantro) and season with salt to taste.