5. Add the ready blended puree with a little warm water (around 125ml) and on full heat bring to boil then cook for around 5-6 mins (covered and stirring ccasionally).
6. Add the chicken, then leave to simmer for around 20-25 mins (covered, and stirring occasionally).
7. Once cooking is nearly over add the chopped coriander and the rest of the green chillies (sliced in halves) and cook for further 6-7 mins 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) then leave to settle for 15-20 mins before serving.