Place 300 ml of coconut cream in a wide pan over medium heat. Simmer, stirring frequently, until most of the water has evaporated and the cream begins to split into coconut oil and solids. This may take 10–15 minutes.

Once you see clear oil separation and hear a gentle sizzle, add the minced onion and a pinch of salt. Cook for 5–7 minutes until translucent and soft, allowing the natural sweetness to develop.

Add the ginger and cook for 1 minute, followed by the garlic. Stir and cook for another minute, just until fragrant.

Stir in the garam masala, cumin, coriander, and Kashmiri chili powder. Toast briefly in the coconut oil for about 30 seconds to release their essential oils.

Add 2 tablespoons of tomato purée and cook for 2–3 minutes to deepen the flavor. Deglaze the pan with a small splash of coconut cream or water, scraping up any fond.

Pour in the chopped tomatoes and stir to combine. Bring to a simmer, then cover and cook gently for 20 minutes on low heat.

Once the sauce is rich and slightly thickened, taste and adjust salt. Add a final splash of coconut cream to finish, along with the dried fenugreek leaves if using.

Stir in your pre-cooked chicken (or blanched vegetables), folding gently to coat. Simmer for a few minutes to warm through.

Serve hot, garnished with fresh coriander and an optional final drizzle of coconut cream. Perfect with rice, naan, or as part of a thali.