4. Add the ready blended puree and the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil, then leave to simmer (covered) for 30 mins.
5. Add the ready prepared onion /green pepper and bring to boil, then leave to gently simmer (covered) for 5-10 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
6. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins. Before serving, remove any excess oil.
Tip: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste:
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength