Heat the oil in a pan over a medium heat. Add the chilli, ginger and garlic and cook gently for 30 seconds

Throw in the onions and cook for 5mins

Add in the cumin, ground coriander, chilli powder, turmeric and garam masala and stir to toast for 60 seconds

Add the tomatoes, tomato puree, sugar and water and cook down for 10 minutes

When the tomatoes have begun to break down and the sauce has thickened a little add your fenugreek leaves

Cover with a lid and cook covered on a low simmer for 60 minutes then add your chicken breast

Remove the lid and cook for a further 90-120 minutes on low until the sauce is thick. Stir the curry every 12-15 minutes for this last hour adding a splash of water if need to keep it moist.