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Dopiaza Chicken - base sauce

1 batch of chicken
50g finely chopped onion (onions 1)
1 medium sized onion cut into wedges
3 tbsp oil for the curry 
1 tbsp oil to cook the onions
2 pieces cinnamon sticks
2 pinches cumin seed (black if available)
150ml Curry Base

1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tsp chilli powder ( your taste buds  you decide)
½ tsp garam masala
ground black pepper to taste
1 tbsp tomato purée
1 tsp fenugreek leaves
½ tsp lemon juice
salt to taste
Finely chopped coriander leaves to garnish


Precook chicken
Finely chop 50g of onion
Quarter your onions then quarter them again  put aside
Put 3 tbsp oil into pan and heat on medium/high
Add the cinnamon and cumin seeds into the pan and fry for 15-20 seconds.

Put the finely chopped onion into the pan and fry for 5 minutes
Turn the heat down to medium and add 2 tbsp of curry base to the pan followed by the ground cumin, ground coriander, turmeric and chilli powder. Mix for 30 seconds to a minute.
Add the remaining curry base and stir to mix 
Add the precooked chicken and stir to mix again
Add the garam masala, black pepper, tomato puree, fenugreek leaves and lemon juice and stir.
Bring to the boil and simmer gently for 15 minutes stirring from time to time.

If the curry is getting a too thick add some water.

While the curry is cooking take a pan and heat on high the remaining oil and stir fry the rest of the onions until the pieces are browning at the edges but still have a crunchy texture. 
Remove the onion pieces from the pan and add to the curry.

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