Ingredients

• 700-1000 gm.(1 kg.) chicken or Turkey, boneless

• 20-50 ml. of olive oil

• 3-4 medium onions

• 2-3 Bay leaves

• 1 heaped tsp. of Methi (fenugreek) seeds

• 1 heaped tsp. Garlic purée (or use fresh, crushed garlic)

• 1 heaped tbsp. tomato purée

• 400 gm. (1 tin) of chopped tomatoes

• 1 tsp. ginger powder* (You can use fresh ginger. Fry with onions)

• 1 tsp. ground black pepper*

• 1 tsp. of cloves (ground)*

• 1 tsp. of cinnamon*

• Seeds of 5 black cardamom, ground*

• 2 tsp. cumin powder*

• 1 tsp. turmeric powder*

• 2 tsp. coriander powder*

• 1/4 to 1/2 tsp. chilli powder*

• 1 Lemon (juice and peel)

• 1 large hand full of fresh coriander leaves

• * dry spice mix

Instructions

1. Peel and finely slice the onions and cook slowly in the olive oil along with the bay leaves and methi seeds. Keep it on a low heat to stop the seeds burning and allow the onions to go really soft and golden.

2. Cut the chicken into large bite sized pieces and add to the pan. Allow to colour (still on a low/medium heat).

3. Add the garlic and tomato pur?e and turn the heat up, stir for a few seconds before adding your dry spice mix. This will start to coat the meat and onions and stick a little to the pan. Use the lemon juice to release it.

4. Add the chopped tomatoes with a few finely chopped slices of the lemon peel. Turn the heat back to low and allow it to cook through for at least 30 minutes. Sometimes you might need to add a drop of water so it doesn't burn in the pan - depends on how much juice the tomatoes have and your pan.

5. Just before serving, add a good handful of fresh chopped coriander leaves.

Notes

• I often add the chopped stalks of the coriander to add more flavour, but you need to put them in early in the process, to allow them to soften.

• Use a potato peeler to remove about 2 'slices' of the lemon peel, which you then chop into smaller slithers.

• Onions could be cooked on a high heat if you keep stirring them all the time, but if you let them go too far, they burn and taste bitter.

• Some of the ingredients are changeable - should you not have garlic pur?e you can use crushed fresh garlic, I didn't have any fresh this time. Use a good splash or two of bottled lemon juice if you can't get a fresh lemon.