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, 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, forming a paste-like consistency.

4. 4.Add Curry Powder

   Sprinkle 2 tablespoons of curry powder over the tomato mixture. Stir well and cook for 2 minutes to toast the spices.

5. 5.Cook Chicken

   Add 900g (2 pounds) of chicken breast, cut into cubes, 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 and continue to cook the chicken 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 let it cook for 10 minutes, allowing the chicken to absorb the flavors.

8. 8.Add Coconut Milk and Spices

   Stir in 1 can (400g/14oz) of coconut cream or milk. Add 1/2 teaspoon of garam masala and 1/2 teaspoon of salt. Stir everything together and cook until the sauce has thickened to your desired consistency.

9. 9.Garnish and Serve

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