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kibamaru
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Heat the oil in a frying pan over medium-high heat. When hot, stir in the chopped onion and fry for about 3 to 5 minutes or until soft.
Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
Now add the mixed powder, chilli powder, and sugar and fry for a further 30 seconds.
Add the tomato puree followed by a ladle of base sauce. Continue adding a little base as required. If the curry is looking too dry, add more base sauce. If too saucy, just cook it down.
Stir in the pre-cooked chicken or what ever pre-cooked main ingredient you like.
Now add the tamarind concentrate and mango chutney and stir it into the sauce.
Allow to cook down to your preferred sauce texture or add more base sauce if necessary.
Add the dried methi and lemon juice. The stir in the food colouring if using.
Garnish with the chopped coriander (cilantro) and season with salt to taste.