Step 1

Chop the chicken into large chunks.

Step 2

Sprinkle with a little salt and pepper and half of the curry and half of the garam masala.

Step 3

Toss to coat evenly.

Step 4

Thread the chicken onto skewers (if wooden make sure you soaked them first) and place on a medium high heated grill.

Step 5

Turn the chicken every 1-2 minutes until grilled on each side, about 6-8 minutes.

Step 6

Set aside.

Step 7

In a large skillet over medium heat add the oil and heat until shimmering.

Step 8

Add the remaining curry and garam marsala.

Step 9

Cook, stirring occasionally for 1 minute, add the onion and a little more oil if the pan is dry.

Step 10

Continue to cook for 2 minutes or until the onion is tender, stirring often.

Step 11

Add the garlic and cook for 30 more seconds then add coconut milk, paste, salt, pepper and sugar.

Step 12

In a small bowl, whisk together the water and cornstarch.

Step 13

Whisk into the sauce.

Step 14

Simmer for 15 minutes and add the chicken into the sauce.

Step 15

Stir to combine and heat for 3 minutes then serve over rice with fresh cilantro.