QuoteHeat the oil and fry the garlic and ginger puree. Add the tomato puree and fry for a minute. Add the chili powder and curry powder, cook for a further minute. Add a ladle of curry gravy and cook through, add the rest of the gravy. Add chicken and allow to simmer.
Just before serving sprinkle in the chopped coriander and stir in.

thouight you would have sealed the chicken at the begining of making the curry can some one advise please

does it matter if you use a yellow or red pepper  and what is the best curry mix to use