Chicken Madras - cooking recipe

Ingredients

2 tablespoons sunflower oil
2 onions, diced
3 curry leaves (fresh or dried)
450 g chicken thighs, cubed
1 pinch fenugreek seeds, ground (very strong so don't add too much)
1/4 teaspoon ground fennel
1 teaspoon fresh ginger, grated
1 1/2 teaspoons ground coriander
2 garlic cloves, crushed
1/2 teaspoon chili powder, as much as you like (optional)
1/4 teaspoon ground turmeric
500 ml tomato puree (passata)
1 1/2 tablespoons lemon juice
2 tablespoons fresh coriander, chopped

Preparation

Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
Add tomato puree and lemon juice and stir.
Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
Serve with more coriander.