Step-by-Step Instructions

1. 1.Sauté Onions

   Heat 3 tablespoons of vegetable oil in a pan. Add 2 chopped onions and sauté until golden, stirring occasionally.

2. 2.Add Aromatics

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

3. 3.Cook Tomatoes

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

4. 4.Add Curry Powder

   Stir in 2 tablespoons of curry powder and cook for 2 minutes, ensuring it's well combined with the tomato mixture.

5. 5.Brown Chicken

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

6. 6.Simmer Chicken

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

7. 7.Add Water and Cook

   Pour in 3/4 cup of water, stir well, then cover the pan and let it cook for 10 minutes.

8. 8.Add Coconut Cream

   Stir in 1 can (400g/14oz) of coconut cream or milk, ensuring it's fully incorporated into the curry.

9. 9.Season and Thicken

   Add 1/2 teaspoon of garam masala and 1/2 teaspoon of salt. Stir and continue to cook until the curry has thickened to your desired consistency.

10. 10.Garnish and Serve

    Garnish the finished chicken curry with freshly chopped coriander. Serve hot with white rice.