Chop the chicken into 1 to 2 inch chunks and brown off in a frying pan for about 4mins, take out of the pan and put to one side.
Blend the onion, garlic, and ginger into a paste.
Fry the mixture in ghee or oil, being careful not to burn it, about 4 minutes.
Lower the heat to medium and add cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste.
Cook for 1 minute, stirring constantly, until the spices release their fragrance.
Add passata, tomato puree and coconut milk, bring to a simmer – meanwhile get the rice on.
Lower the heat and add the chicken.
Remove one of the largest bits of chicken and check it’s cooked ( the inside should be 165° )
Add salt and sugar to taste
Serve the rice, curry and garnish with a piece of coriander