This dish uses the basic curry sauce plus the chicken cooked in the
previous recipe.
Heat the oil in a large deep frying pan and add the curry sauce bringing to
the boil.
Add the salt, chilli powder and chicken and cook for about 5 minutes.
Turn down the heat and stir in the garam masala, cumin and fenugreek.
Simmer for 2-3 minutes.
Skim off excess oil and serve sprinkled with corriander.
Posted to MM-Recipes Digest V4 #257 by msleukie@mindspring.com on Sep 29,
1997
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