Published Wednesday, 12 October, 2011 by Ross
Prepare your sauce first, into a blender put the onion and ginger (sliced and peeled), garlic, chilli, passata, spices, and sugar.
Blend it into a smooth paste, and add a pint of water.
Now put it into a pan and simmer it for a good hour with the lid off nice and gently, this may seem a long time so it's good to make several batches of this sauce and freeze.
When you're ready to prepare the meal fry off the chicken in the butter so it's seared on the outside. Pour in your sauce and simmer it for about 20 minutes.
Garnish with a little corriander and serve on a bed of rice, this is very similar to what most curryhouses use.