Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the ...

5. Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown. 6. Add the chilies, turmeric, paprika, salt, cumin, coriander and garam ...