Ingredients:
6 tablespoons vegetable oil (we used coconut oil)
1 onion, chopped
2 cloves garlic, chopped
1 teaspoon ginger, julienne
2 to 3 fresh tomatoes, diced
1 teaspoon salt
1/2 teaspoon chili powder
1 green chili, finely chopped
1 teaspoon ground cumin
1 teaspoon turmeric
1 pound chicken thighs, cooked
1 cup water
1 1/2 teaspoons garam masala
1/2 teaspoon dried fenugreek
1/2 green bell pepper, chopped
1 tablespoon finely chopped green cilantro

Directions:
■ Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric.
■ Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor.
■ Add water after stirring the chicken into the spices.
■ Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander.
■ Add rice/naan/chapatti (carb side dish)