Step 1

Sprinkle curry powder, salt and turmeric over the chicken and set aside. In a blender or food processor mix onions, garlic, paprika, chilli powder and ginger into a thick paste.

Step 2

Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes. Add the chicken and turn up the heat stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes. Add 1 1/2 cups of warm water (enough to cover the chicken), the lemongrass and fish sauce. Stir well and bring to a simmer.

Step 3

Turn down the heat to low, partially cover the pan and very gently simmer for at least 30 minutes until the chicken is tender.

Step 4

Remove the lid and simmer for a further 10-15 minutes to reduce the sauce. Fish out the lemongrass - check for seasoning and serve!

Step 5

Garnish the curry with the cilantro, chilli and ginger and serve hot with lots of fluffy Jasmine rice.