Add the rice (4 cups) to the white rice level 4 line on your rice cooker bowl. Select the WHITE RICE or similar function on your rice cooker. Press START.
Add 2 tbsp of the oil in a large heavy pan and put on medium-high heat. Add the diced onion, ginger, fenugreek and garlic and fry for 6-8 minutes or until the onion softens/turns golden brown.
Add the diced chicken cook until it’s sealed then add the ground turmeric, chilli powder, green chilli, garam masala, ground cumin and peppercorns then stir to coat the chicken with the spices.
Add the tomato puree, sugar, water, salt, pierced chilli and raise heat to boil.
Reduce heat to low and simmer gently, partial cover for 30 minutes or until the chicken is cooked through.
Whilst the curry cooks add 6 tbsp of oil and add the finely sliced onions to another pan.
Add a pinch of salt and cook on a medium heat until the onions are completely brown, sweet and tangled.
Then when ready stir through the fresh coriander and caramelised onions to the curry and serve with rice.
4 servings