Chicken Madras

• 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

1. 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).
2. Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
3. Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
4. Add tomato puree and lemon juice and stir.
5. Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
6. Serve with more coriander.

sunflower oil, onions, curry, chicken thighs, fenugreek seeds, ground fennel, fresh ginger, ground coriander, garlic, chili powder, ground turmeric, lemon juice, fresh coriander

Taken from www.food.com/recipe/chicken-madras-208869 (may not work)