1 medium-sized onion, sliced into rings
5 ml (1 t) garlic paste
5 ml (1 t) ginger paste
15 ml (1 T) mixed masala
15 ml (1 T) curry powder
3 ripe jam tomatoes, mashed
1 X 410g can tomato puree
500 g chicken pieces, skinned and deboned
curry leaves
5 ml (1 t) fennel powder
5 ml (1 t) garam masala
fresh coriander leaves

Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and stir in the masala and curry powder. Add the tomatoes and tomato puree. Simmer for a few minutes until fragrant.
Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant.
Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Serve with rotis or rice.