Step-by-Step Instructions

1. 1.Sauté Onions

   Heat 3 tablespoons of vegetable oil in a pan over medium heat.

2. 2.Cook Aromatics

   Add 2 chopped onions to the pan and sauté until golden, stirring occasionally, for about 5-7 minutes.

3. 3.Add Ginger and Garlic

   Add 3 grated garlic cloves and 1 tablespoon of grated ginger to the pan. Stir and cook for 2 minutes until fragrant.

4. 4.Incorporate Tomatoes

   Add 4 chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes soften and break down, about 5-10 minutes.

5. 5.Add Curry Powder

   Add 2 tablespoons of curry powder to the tomato mixture. Stir well and cook for 2 minutes, allowing the spices to toast.

6. 6.Cook Chicken

   Add 900g (2 pounds) of chicken breast chunks to the pan. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to coat the chicken with the spice mixture. Cook until the chicken turns golden on all sides.

7. 7.Simmer Covered

   Cover the pan with a lid and cook for an additional 2-3 minutes to allow the flavors to meld.

8. 8.Add Water and Cook

   Pour 3/4 cup of water into the pan. Stir to combine. Cover the pan again and cook for 10 minutes, allowing the chicken to cook through and absorb the flavors.

9. 9.Stir in Coconut Cream

   Add 1 can (400g/14oz) of coconut cream/milk to the curry. Stir gently to incorporate.

10. 10.Season and Thicken

    Sprinkle 1/2 teaspoon of garam masala and 1/2 teaspoon of salt into the curry. Continue to cook, stirring occasionally, until the sauce thickens to your desired consistency.

11. 11.Garnish and Serve

    Garnish the finished chicken curry with freshly chopped coriander before serving.