Step-by-Step Instructions

1. 1.Sauté Onions

   Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add the 2 chopped onions and sauté until they turn golden brown, stirring occasionally, which should take about 5-6 minutes.

2. 2.Add Aromatics

   Add 3 grated garlic cloves and 1 tablespoon of grated ginger to the pan. Stir well 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, which typically takes about 5-10 minutes.

4. 4.Add Curry Powder

   Sprinkle 2 tablespoons of curry powder into the pan. Stir thoroughly to combine with the tomato and onion mixture and cook for 2 minutes, allowing the spices to toast.

5. 5.Brown Chicken

   Add 900g (2 pounds) of cubed chicken breast to the pan. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to coat the chicken evenly with the spices and cook until the chicken pieces are golden on all sides.

6. 6.Simmer Chicken

   Cover the pan with a lid and let the chicken cook for an additional 2-3 minutes to allow the flavors to meld. Then, pour in 3/4 cup of water, stir, cover again, and cook for 10 minutes, ensuring the chicken is cooked through.

7. 7.Thicken with Coconut Milk

   Uncover the pan and add 1 can (400g/14oz) of coconut cream or milk. Stir well and continue to cook, uncovered, until the curry sauce thickens to your desired consistency, which may take about 10-15 minutes.

8. 8.Final Seasoning

   Stir in 1/2 teaspoon of garam masala and 1/2 teaspoon of salt (or to taste). Cook for another minute or two to incorporate the final spices.

9. 9.Garnish and Serve

   Remove the chicken curry from the heat. Garnish generously with freshly chopped coriander before serving.