A speedy supper from Nisha Katona.
Put 2 tablespoons of the oil in a large heavy pan and set over a medium-high heat. When hot, add the diced onion, ginger, fenugreek and garlic and fry for 8 minutes or until the onion has softened and turned golden brown.
In the first pan, with the heat still on medium-high, add the diced chicken and cook until sealed.
Next add the ground turmeric, chilli powder, garam masala and ground cumin and peppercorns and stir to coat the chicken with the spices.Add the tomato puree and sugar, followed by the water, salt and pierced chilli and bring up to the boil.
Reduce the heat to low and simmer gently, partially covered, for 30 minutes or until the chicken is cooked through and tender.
Whilst the curry is cooking, In a separate pan, put 6 tablespoons of oil and add the finely sliced onions.Add a pinch of salt and cook on a low medium heat until they are completely brown and sweet and tangled. Set them aside.
8. Finish the dish by stirring through the fresh coriander and caramelised onions. Serve with rice.