Asian Restaurant and Takeaway Awards chef of the year Mukhtar Ali marksNational Curry Week 2020 by demonstrating how to make handi chicken, afavourite in his restaurant The Vine in Sheffield. Heat vegetable oil and fryoff garlic and ginger pastes, onions, cinnamon sticks and bay leaves. Addchilli powder and dried fenugreek and curry powder with a splash of water. Addchicken breast, soaked in water before cooking. Add chopped spring onions,jalapeno chillies and fresh tomatoes followed by some garlic pickle. Add aknob of vegetable margarine to add a silkiness. Add roasted peppers and onionsand combine before finishing with fresh coriander and fried onions. Serve withan Indian bread.