Ingredients

• 4 tablespoons vegetable oil
• 700 g chicken breasts, cubed 30 mm
• 10 whole dried chilies
• 1 medium onion, chopped
• 350 g previously prepared curry sauce
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 150 g thick set natural yoghurt
• salt (to taste)
• 1 teaspoon fennugreek seeds, crushed
• 1 teaspoon garam masala
• 2 tablespoons coriander, leaf finely shredded
• 2 hard-boiled eggs, quartered

Instructions

1. Heat 1 tblsp oil in a wok or large heavy frying pan and stir fry the chicken pieces over a medium heat until the meat changes colour (about 2 or 3 minutes). Remove the chicken and set aside.Add the rest of the oil to the wok and stir fry the whole dried chilies over a medium heat until they swell. Add the onions and stir fry until golden brown (about 5 minutes).

2. Turn the heat to low and add 2 tblsp of the curry sauce. Stir a few times then add the chili powder, ground cumin seeds, ground coriander seeds and paprika. Stir fry very gently for 1 minute. Add the remainder of the curry sauce, the chicken pieces and salt and simmer for 20 minutes, stirring occasionally. Add a little hot water if the sauce dries out.

3. Now add the yoghurt. Take one tblsp of the yoghurt and add to the curry. Stir until the yogurt blends inches Add a further tablespoon and stir until it blends inches Add all the yogurt in this manner, 1 tblsp at a time.

4. Add the crushed fenugreek seeds and simmer for a further 10 minutes or until the chicken is cooked, stirring frequently.

5. Add the garam masala, stir for 30 seconds and remove from the heat. Stir in the shredded coriander leaf and serve with the hard boiled quartered eggs.

6. As a variation, scrub or peel and 15 mm dice two medium size potatoes and fry in hot oil until brown on all sides (about 10 minutes). Add to the curry before adding the yoghurt.