1. Sauté the onion in the oil until softened then add the garlic and the ginger. Cook for about a minute then add all the spices (paprika, turmeric, cumin seeds, chili flakes and the ground cumin)
2. Cook for another minute whilst stirring all the time.
3. Add the chicken and stir to mix with the spice. Cook the chicken until almost cooked then season it with the salt.
4. Add the tomato puree, chicken stock, cream and the sugar and mix well with the chicken. Simmer for a few minutes then add the cooked baby corn and the tomatoes. Heat through and serve immediately with roti’s and some fresh coriander.
   

TO COOK THE ROTI’S:

1. Heat a frying pan, add a teaspoon full of the coriander butter and add a roti.
2. Cook until it starts to puff up then turn and cook the other side until golden and puffy.
3. Repeat with the rest of the roti’s.

Enjoy!