Even the children like this one. It tastes better when made the day before and reheated.
3 onions, finely sliced: Fry them hot until browning in 4 tablespoons of oil.
500-600g chicken breast, cut into slices: Add to the pan and stir until they start to colour.
3″ ginger plus 5 cloves garlic, skooshed up together in the mini-processor: Stir this into the chicken mixture and cook for 2-3 minutes. Turn the heat to medium.
half a teaspoon cinnamon
a teaspoon each of hot chilli powder, ground cumin, ground coriander, turmeric and salt: Stir into the pan and keep stirring for a further minute.
400g tin of chopped tomatoes: Add this to the pan and let it start bubbling before adding the…
coconut milk (400ml): Put the lid on the pan and simmer for 40 minutes.
garam marsala: Sprinkle this through (about half to one teaspoonful) at the end and add some…
fresh coriander and a squeeze of lemon.