Step 1

Place all of the paste ingredients in a food processor or blender and blend to a smooth paste. You can add a little water to assist blending. Set aside.

Step 2

Heat the oil in a saucepan or wok over a medium-high heat and then add the whole spices. Fry to infuse these flavours into the oil for about a minute and then pour in the finely chopped onion and chopped chillies. Stir well to coat with the oil and fry for about 7 minutes or until the onion is soft, translucent and just beginning to brown.

Step 3

Stir in the garlic and ginger paste and fry for a further 30 seconds. Then stir in the ground turmeric, ground coriander and cumin.

Step 4

Add the chopped tomatoes and stir them in so that everything is well combined.

Step 5

Now add the chicken and stir it into the sauce for a few minutes, until it is beginning to turn white on the exterior. Add 125ml (1/2 cup) water or chicken stock and bring to a simmer. Cover the pan and cook over a medium heat for about 10 minutes, lifting the lid a couple of times to stir.

Step 6

Add the prepared spice past and stir it right into the chicken. Cover the pan and continue simmering for about 5 minutes. Then lift the lid and add the coconut milk.

Step 7

Taste the curry and season with salt and pepper to taste. Sprinkle in the garam masala and stir that into the sauce too. Serve hot over rice or with naans.