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Add the ghee or vegetable oil to a skillet over a medium heat.
Add the chopped chicken to the oil and cook until just coloured.
Add the ginger and garlic puree to the pan with the ground turmeric and cardamom pods.
Cook the spices for a minute or so, then add the BIR curry base and the coconut milk.
Gently cook the chicken mixture for 12 mins until the chicken is just cooked.
Add the dried fenugreek leaves, lemon juice and salt.
Serve over boiled basmati rice and top with a selection of cilantro (fresh coriander), chopped cashews, almonds or desiccated coconut.