1 large onion,sliced
1 -2 fresh green chile-minced
1 inch piece fresh ginger, minced
1/2 tsp. chili powder
1 tsp. turmeric
2 tsp. garam masala -or- Homeade-garam masala
1tbl. brown sugar
1tbl tomato puree
1-15oz.can diced tomatoes
4 boneless chicken breasts, cubed
10 dried curry leaves ( I use 1tsp.curry powder, or red or green curry paste)
4 -6 tablespoons yogurt
Heat 2 tbsp oil in a large pan. Add onion, chilli and ginger,garlic and add to the pan; cook for 2-3 minutes.
Add chili powder, turmeric, garam masala and sugar; cook for 1-2 minutes.
Add tomato puree and tomatoes, stir and cook for a few minutes.
Transfer sauce to a blender and blend until smooth.
Add 1 tbsp oil to the pan, and fry
the chicken until lightly browned. Pour the sauce back into the pan
and Add the curry sauce. Simmer for 10 minutes, or until chicken is
Stir in the yogurt with half of the chopped coriander and serve,
garnishing with the remaining coriander.