Ingredients

50g Butter

2 tsp Oil

1-2 Crushed Garlic

2 level tbsp Madras Curry Powder

3-4 Sliced Onions

2 tsp Ground Ginger

3 tsp Sugar

500g of diced chicken

1 tbsp Lemon Juice

 2 level tbsp Tomato Pure

1 tbsp Mango Chutney

1 tbsp Plain Flour

1 Tin of chopped tomatoes

300 mL of Stock / Gravy

Method

1. Pour oil into cold wok and add garlic to cold oil
2. Heat oil until garlic start to simmer
3. Add onion slices, curry and ginger
4. Fry on low heat until onions are soft and shiny
5. Take off heat and leave to cool
6. Once spice mix is cooled, add chicken, sauce from chopped tomatoes and lemon juice
7. Chicken / spice mix is left to marinate for 2-3 hours
8. Heat butter in a big flat sauce bin
9. Fry tomato pure in butter
10. Add flour and fry for a bit
11. Pour in chopped tomatoes and fry until slightly reduced
12. Add in stock and sugar and bring to boil
13. Fry chicken while boiling the sauce stirring until sauce has the right consistency
14. Once chicken is fried, add to sauce and bring to boil while stirring
15. Turn off sauce and leave sitting in sauce to cook slowly