Finely dice the onions, garlic, chilli and garlic (I use my food processor)

Dice the chicken into equal-sized pieces

Heat oil in a large, non-stick frying pan

Add the finely diced onions, garlic, chilli and garlic

Cook on high for 3 minutes - stirring often

Then add in the chicken pieces, stir to coat and cook for 7 minutes

Then add in the spices, except garam masala (so ground Coriander, Cumin, Turmeric, Chilli Powder, Paprika, Cloves) and fry for 30 seconds - 1 minute

Add in the tomato puree, sugar and tinned tomatoes

Stir to combine all the flavours, then add in the ½ pint of water

Bring to a low simmer and cook for a further 5-10 minutes, until sauce is thick and chicken cooked through

Turn the heat off, sprinkle in the chopped coriander leaves, garam masala and salt - stir to combine

Then serve! I love to serve with naan breads, rice and an additional sprinkle of coriander on top.

notes

If you like a spicier curry, add more chilli. If you like a milder curry, don't add chilli.