Bring oil and gravy to a gentle boil (Kris suggests a rolling boil, but it will splash everywhere !), add ground chillies, salt and pre-cooked chicken (she pre-cooks in a little of the green sauce with oil, turmeric & paprika for about 10--15 mins), and keep at a gentle boil (see above) for about five minutes. Reduce the heat, add the cumin & fenugreek, and cook for a further three minutes or so. At this point I (but not Kris) add some chopped coriander stalks and cook for a further couple of minutes before removing the surplus oil (leaving a little to create the gloss), garnishing with coarsely chopped coriander leaves and serve. Seems to go well with stuffed paratha, chapatti or pilau rice.
** Phil.