3 Tablespoons Vegetable Oil
2 Onions finely sliced
1 – 2 cm fresh ginger finely chopped
2 Garlic cloves finely chopped
1/2 Teaspoon Turmeric
1 Teaspoon Chili powder
2 Teaspoon Garam Masala
400 Gr. boneless, skinless chicken – I prefer thighs, but you can always use breast meat as well – Cut in small bite sized pieces
1/4 Cup coconut milk
2 Tomatoes quartered.
Heat the oil in a medium saucepan, add the onions and cook until golden brown a medium heat. Add the ginger, garlic and ground spices and cook for a few more minutes. Add the chicken pieces and saute until they become white at the edges. Cook stirring over medium heat for 5 minutes.
Pour 1 1/4 cups of water and bring to a boil, then reduce the heat, cover the pan and cook for 15-20 minutes.
Turn the heat down to a minimum and add the coconut milk. Cook for a further 10 minutes or until the chicken is cooked through.
Stir in the tomatoes and salt to taste. Cook for a final 5 minutes to blend the masala well. Serve hot with Basmati Rice.
Some people prefer to cook the curry at medium low heat to ensure the liquid dissipates and reduce considerably, making the sauce a lot thicker.