Indian Curry

• Melt the ghee in a large pan or wok.

• Fry the chopped onions in the ghee. Once the onions have reached a nice caramelized color, remove them and keep them in a bowl.

• In the same pan, add the chopped garlic and crushed tomatoes. Cook them until they are tender. Add the caramelized onion to the pan and mix well.

• Add the ginger and mix well, then add the cumin, coriander, sweet pepper, turmeric and green pepper.

• Add the diced chicken and mix well to make it soak up the sauce. Leave to cook covered for a good 10 minutes. Once the chicken is cooked, add the yoghurt, garam masala, fenugreek and the cream.

• Serve hot, sprinkled with fresh coriander and accompanied by Indian Naan bread or basmati rice!