Chicken Dopiaza

From Kris Dhillon's book, The Curry Secret
A mildly spiced dish made with double amount of onions

450g chicken, cooked as shown here

6 tbsp veg oil

2 small onions, peeled and sliced

3 UK cups basic curry sauce (see separate recipe) here (also see tip below)

1 tsp salt

1 level tsp chilli powder

1 level tsp garam masala

1 level tsp ground cumin

1/2 level tsp ground coriander

1/2 level tsp dried fenugreek leaves, ground

1 tbsp finely chopped green coriander

Heat oil in a large, deep frying pan. Add the sliced onions and fry until transparent but not starting to brown.

Add the curry sauce, mix well, and bring to a simmer.

Stir in the salt, chilli powder and the cooked chicken.

Cook on a medium heat for 10 mins or until the sauce is quite thick, stirring occasionally.

Now stir in the garam masala, cumin, ground coriander and fenugreek. Continue simmering for 3-4 mins

Skim off any excess oil and serve sprinkled with coriander.

TIP If you don't have any reserved curry sauce, use 2 tablespoons of very finely chopped onion.