Step 1

In a large pan heat the oil or melt the ghee and start frying the onions over medium heat for 10 minutes. If the onions start to burn, add a splash of water, your onions should turn slightly brown by the end. Then add the pressed garlic and grated ginger, cook for half a minute while stirring. Add the coriander, cumin, turmeric and the chilli powder, stir to combine and cook for a minute or until the spices start to smell aromatic.

Step 2

Add the cubed chicken breasts and potatoes, cook briefly to seal the chicken on the outside, then add the chopped tomatoes and water with a pinch of salt, bring to simmer and cover with a lid, let it cook for 10 minutes, then uncover and cook for 10 minutes longer.

Step 3

At the end of the cooking time the chicken will be full cooked and the potatoes are tender. Sprinkle with the garam masala and chopped fresh coriander. Serve with basmati rice and naan.

Step 4

(Another personal favourite is nigella seeds to top your curry. They are the little black seeds you see in naan and they add A TON of flavour!)