Quick and simple curry for all occasions.
Coat the chicken with your favourite curry powder and leave to marinade for at least a couple of hours (preferably overnight in the fridge).
Heat the oil or ghee in a large pan – it must be very hot. Add your chicken (it will spit everywhere so take care) and turn in the fat to brown it.
Turn the heat down and add the brown stuff and curry leaves. Simmer for 20 minutes until the chicken is cooked through. Just before serving, stir in the chopped fresh coriander and garam masala.