This is an easy chicken Madras curry recipe that will easily become a staple in your kitchen. Using a good jarred curry sauce as your base is crucial and adds loads of flavour, in addition to a melange of storecupboard spices.
Heat a little of the oil in a large frying pan and fry the chicken pieces over medium high heat until they are sealed and have turned white. Remove them from the pan and set aside.
Heat the rest of the oil in a heavy saucepan over a moderate heat. Add the whole dried chillies and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the basic curry sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the basic curry sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.
Ten minutes from the end add the garam masala and fenugreek leaves. Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.