1 whole bulb of garlic

5 tbsp vegetable oil  

4 breasts of chicken chopped into 2cm pieces

2 tbsp garlic puree  

2 tbsp ginger puree  

1 tbsp curry powder  

1 tbsp garam masala  

1 tbsp tandoori powder  

1 tbsp cumin

1 tbsp (more or less to taste) red chili powder  

2 tbsp tomato puree  

300ml heated curry sauce

5 cherry tomatoes - quartered  

3 (or more) fresh green chilies cut into thin rings  

1 small bunch of finely chopped coriander

Method

Separate your garlic bulb and cut the cloves into fine slivers.  

Heat three tablespoons of the oil over a medium heat and add the garlic slivers.  Do not to burn the garlic.

When lighlty browned, carefully remove half of the slivers to a side plate while leaving the rest in the pan.  

Add the ginger puree, garlic puree, curry powder, garam masala, tandoori powder, chili powder, cumin and  tomato puree.

Fry for a minute or so.

Now add the chicken and seal the meat then add the "base" curry sauce to the pan and allow to fry for about two minutes.  

Add a drop of water if you like a thinner sauce. or the spices look like they are burning.

Bring to the boil and simmer until the chicken is cooked.

To finish add the raw chilies and stir to combine.  

Now add the quartered tomatoes and simmer for about a minute until they are just cooked through.

In the meantime, add the remaining vegetable oil in a clean pan and add the garlic slivers you  set aside earlier. Heat over high heat until the oil is quite hot but NOT burning the garlic.  Season to taste and sprinkle with the chopped coriander.  Then pour the hot oil and crunchy garlic slivers on top of the cooked meal.