This is a basic curry using the curry sauce recipe given elsewhere in this section.


This is a basic curry using the curry sauce recipe given.  To make into a Madras use 1 teaspoon of chilli power and 2 teaspoons for a Vindaloo.  The preparation and cooking times are approximately 25 minutes.


  • 5 tablespoons vegetable oil
    425 ml/¾ pint curry sauce (recipe given)
    1 teaspoon salt
    pinch chilli powder
    450 gms/1 lb chicken breasts
    1 level teaspoon garam masala
    ½ level teaspoon ground cumin
    pinch of fenugreek
    ½ tomato thinly sliced
    1 tablespoon finely chopped green coriander



Firstly cook the chicken breasts in the 4 tablespoons of onion, garlic and ginger sauce which you reserved, as follows:Cook the sauce on a medium heat, continuously stirring until it begins to darken in colour (approximately 40-45 minutes).  Then add the fresh chicken and stir until the pieces are well coated with the sauce.  Turn down the heat and continue cooking with the lid on for 15 minutes or until the chicken is tender.  Stir frequently.  Remove the chicken, leaving behind the sediment.  Set aside.

Then heat the oil in the frying pan and add the curry sauce and bring to the boil. Without reducing the heat add the salt, chilli powder and the cooked chicken and continue cooking for about 5 minutes.  Turn down the heat and stir in the garam masala, ground cumin and fenugreek.  Simmer for about 2-3 minutes.  Put in the sliced tomato and half the coriander and cook for another 2 minutes.  Skim off any excess oil. Sprinkle with the remaining coriander and serve.