Method :-
1) Mix all the marinade ingredients in a bowl to make a paste. Add the chicken pieces and stir well so that the marinade coats the chicken. Leave in the fridge for at least an hour.

2) Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.

3) Add the garlic and stir round then cook the onions and garlic for 15-20 minutes on a very low heat stirring now and again to make sure nothing browns or burns.

4) Raise the heat to very high and add the chicken and any marinade left in the bowl. Fry for 5 minutes stirring all the time - you need to fry the chicken and especially the spices so they do not taste raw.

5) Add the tomato puree (paste), sugar and just enough boiling water to make a runny sauce.

6) Simmer on a gentle heat for 20 minutes. Add a little more boiling water if the curry starts to catch on the pan.

7) The sauce should now be thick and begin to coat the chicken pieces. Add more salt to taste.

8) Garnish with fresh coriander (cilantro) and serve with rice or Indian bread.

From: David Smith, david@dwsmith.demon.co.uk
Posted By: David Smith. Via: Chile Head Mailing List
Post Date: Tue, 16 Feb 1999