1 onion chopped into largish pieces
2 chicken breasts, skinned and cut into 1 inch cubes
3 tablespoons vegetable oil or ghee
½ teaspoon hot chili powder
1 teaspoon methi (dried fenugreek) leaves
½ a batch of Basic Curry Sauce
1 teaspoon ground dry-roasted cumin seed
½ teaspoon garam masala
Fry the onions.
Heat the oil in a heavy frying pan and gently fry the onion until it is translucent. Remove from the oil with a slotted spoon and set aside.
Cook the chicken.
Drain the oil from the pan and fry the chicken pieces until they have sealed and turned white.
Make the curry.
Place the chicken into a heavy pot and add the curry sauce, chili powder and the cumin and cook for 30 minutes stirring occasionally. After 20 minutes add the fenugreek leaves, garam masala and the reserved onion pieces and continue to cook for the last 10 minutes.