Ingredients

4 skinless, boneless chicken breast
½ cup cooking oil
3 chopped onions
1 tbsp tomato puree
3 minced garlic
1 ½ tsp grated fresh ginger root
2 tbsp curry powder
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
2 tsp ground coriander
2 tsp cayenne pepper
6 tbsp water
1 tin of chopped tomatoes
1 cup plain yogurt or cream
2 tbsp chopped fresh coriander
1 tbsp fresh lemon juice
2 tsp salt

Method

Season the chicken breasts with 2 teaspoons salt.

Heat oil in a large frying pan over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.

Reduce the heat to medium and add onion, garlic, and ginger to the remaining oil. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir in the tomato puree curry powder, cumin, turmeric, coriander, cayenne,  garam masala into the onion mixture; allow to heat together for about 3 minutes while stirring and then add the water.

Add tomatoes, yogurt or cream, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine for 20 minutes

Return the chicken breast to the frying pan along with any juices on the plate, turning the chicken to coat with the sauce.

Cover the pan and simmer until chicken breasts are no longer pink in the center and the juices run clear for about 5 minutes. Drizzle with lemon juice and fresh coriander to serve.

Best to serve with basmati rice.