Chicken Curry from Mumbai

Wash chicken and cut into chunks (about 1 inch cubed)

Chop Onions & tomatoes into small pieces

Add oil to pan until hot

Fry onion on low heat for 5 mins or until translucent (not brown)

Add tomato and cook till softened (about 5 mins) - take off heat and allow to cool

Place cooled onions and tomato together with the garlic/ginger paste in mixer and blend to a paste

In a large pan, add oil and heat, when hot add 3/4 leaves and one chopped onion and fry until the onion is slightly brown - add the paste and stir

Add the garam masala and chilli pwder and stir until the mixture is dry (water must have evaporated.

Add the chicken and turn slowly until mixed together. On low heat, cover the mixture and allow to cook for about a minute and stir again (water should be coming from the mixture).

Cover again and cook for a further 2 mins and then stir and add one and a half small glasses of water.

Season to taste.

Allow to simmer for 25 mins

Add fresh corriander to serve