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Ingredients

• 500g chicken thighs, deboned and cut into inch cubes
• 1 large onion
• 2 inches of ginger
• 3 cloves garlic
• 1 chilli for mild, 2 or 3 for hot, seeds in
• 400g passata
• 4tbsp madras curry powder
• 1 tbsp ground corriander
• 2 tsp turmeric
• 1tsp cumin
• 1tsp pepper
• pinch of sugar
• salt to taste
• butter
• dried corriander leaves to garnish