I always try the Do-Piaza when I go to a restaurant for the first time to see what their ordinary curries are like. "Do-Piaza", I understand, means "double onions" and that's what you get. Firstly puréed in the sauce then in largish pieces in the curry. Medium hot.

• 3 tablespoons vegetable oil or ghee
• 1 large onion chopped into biggish pieces
• 2 chicken breasts, skinned and cut into 1 inch cubes
• half a batch of Basic Curry Sauce
• half teaspoon hot chilli powder
• 1 teaspoon ground dry-roasted cumin seed
• 1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes. N.B. your kitchen will smell of fenugreek for days but you can't make a curry without getting a smelly kitchen, now can you?
• half teaspoon garam masala (Indian mixed spice, bought or home made)

1. Heat the oil in a big heavy frying pan
2. Add the pieces of onion and fry gently until translucent but not brown (well not too brown)
3. Remove the onion pieces from the pan with a slotted spoon and set aside
4. Drain off the oil, put the pan back on the heat and fry the chicken pieces over moderate heat until they are sealed and have turned white
5. Put the curry sauce, chicken, chilli powder and the ground, roasted cumin into a heavy pot and cook for 30 minutes, stirring from time to time
6. 10 minutes from the end add the fenugreek leaves, garam masala and the reserved onion pieces. By this time you should have a rich, thick sauce (it will darken during the cooking)
7. Simmer gently for the last 10 minutes