Step-by-Step Instructions

1. 1.Sauté Onions

   Heat 3 tablespoons of vegetable oil in a pan. Add the chopped onions and sauté until golden, stirring occasionally.

2. 2.Add Aromatics

   Add 3 grated garlic cloves and 1 tablespoon of grated ginger. Stir and cook for 2 minutes.

3. 3.Cook Tomatoes

   Add 4 chopped tomatoes. Cook, stirring occasionally, until they soften and break down.

4. 4.Add Curry Powder

   Add 2 tablespoons of curry powder. Stir and cook for 2 minutes to toast the spices.

5. 5.Cook Chicken

   Add 900g (2 pounds) of chicken breast, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to coat the chicken and cook until it turns golden.

6. 6.Simmer Chicken

   Cover the pan and cook for an additional 2-3 minutes.

7. 7.Add Water and Simmer

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

8. 8.Add Coconut Milk and Spices

   Stir in 1 can (400g/14oz) of coconut cream/milk. Add 1/2 teaspoon of garam masala and 1/2 teaspoon of salt. Stir well and continue to cook until the curry thickens to your desired consistency.

9. 9.Garnish and Serve

   Garnish the finished chicken curry with chopped coriander. Serve hot with rice or naan bread.