OK!
First take a small onion and grate 
2 large clove garlic grated
1 piece of ginger grated (about same amount as garlic)
1/4 chef's spoon salt
1/2 chef's spoon spice mix
1/3 chef's spoon chili powder
1/3 of a chef's spoon puree
1 chef's spoon veg oil
1 restaurant metal curry bowl of water 1/2 full
1 fillet chicken

fry oil with garlic and ginger stirring constantly 2Min's
add onion and salt fry 5 Min's(slowly)
add spices fry a little then add puree,fry some more.
add raw chicken,fry for 1 min

Then add water (remember the raw chicken produces water, so golden rule, you can add but you can't take away).

Cook on low/medium till chicken is cooked
Garnish with fresh coriander a 2 quarters of fresh tomato
The use of lemon was not preferred by the chef!

this is a real surprise in that it produces a real top notch tasting curry. the only dislike being the onion being a bit too lumpy - i know only a very small downside and a bit picky.

i have to add i did not make it quite to spec (not able to actually use the qty's when converted to chef spoon - chickened out).

the spec i used was: salt 1 tsp (3 tsp), mix 4 tsp (6 tsp), chilli 1/2 tsp (3 tsp), puree 1.5 tbsp (1 tbsp), veg oil 4 tbsp (4 tbsp).

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