Step 1

Heat 1 tbs ghee in a heavy-based shallow casserole dish over medium- high heat. Add the onion, tomato, garlic and chilli. Season. Cook, stirring occasionally, for 10 minutes or until caramelised. Transfer to a blender. Add ginger, tamarind, curry powder and sugar. Blend until smooth.

Step 2

Heat remaining ghee in dish over medium-low heat. Add cumin and curry leaves. Cook, stirring, for 1 minute or until aromatic. Add tomato mixture. Cook, stirring, for 4 minutes or until aromatic. Add chicken. Cook, stirring occasionally, for 5 minutes. Stir in water. Reduce heat to low. Cook, covered, stirring occasionally, for 15 minutes or until chicken is cooked through. Season.

Step 3

Meanwhile, for the chutney, place all ingredients in a blender and blend until smooth. Season.

Step 4

Serve the curry topped with curry leaves, if using. Drizzle with chutney.