Method

  1. Make the madras paste

    In a tablespoon of ghee add the onion, garlic and ginger and fry them.

  2. Add the tomatoes along with all the spices.

    Don't let the paste stick to the pan, you can add in a spash of water. 

  3. Once the paste is soft spoon it into your blender and blitz until smooth. 

  4. Add another tablespoon of ghee to your pan along with your bay leaves, black mustard seeds and cumin seeds. 

  5. Add your diced chicken to the pan until it turns a bit white and then add your paste. Add a bit of water to the blender container to get all the paste out. 

  6. Add a pinch of dried fenugreek, half a tsp of ground fennel and salt to taste along with some lemon juice. 

  7. Cook your curry until it is dry and the oil sizzles. 

  8. Pearce your green chilli and chuck into the pan. 

  9. Once the oil is sizzling the curry is nearly done. All you have to do now is add some water for the consistency you want, put the lid on for a couple of minutes and once you get the shine on top you can garnish with coriander.