Start by placing a large onion in a mini chopper along with 50ml of water then blend to form a paste.
Next dry fry a stick of cinnamon along with 2 teaspoons of cumin seeds and teaspoons of fennel seeds (optimal – add 1/4 teaspoon of dried chilli flakes for about 30 seconds before adding the onion paste and cook on a medium heat for 10 minutes until the onions brown and the water evaporates. Next add a crushed clove of garlic and some grated root ginger – approx the size of your thumb. Cook for another couple of minutes before adding 1 teaspoon of the following: sugar, turmeric and garam masala.
Next add a standard sized tin of chopped tomatoes and simmer on a medium high heat for 8-10 minutes
Finally, add 8 diced skinless, boneless chicken thighs and 250ml of chicken stock and simmer for 15-20 minutes until the chicken is cooked.
Serve with some steamed basmati rice