Instructions: This dish uses the basic curry sauce plus the chicken cooked in the previous recipe.

Heat the oil in a large deep frying pan and add the curry sauce bringing to the boil.

Add the salt, chilli powder and chicken and cook for about 5 minutes.

Turn down the heat and stir in the garam masala, cumin and fenugreek.

Simmer for 2-3 minutes.

Skim off excess oil and serve sprinkled with corriander.

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