Chicken Curry in a Hurry

Ingredients:

1 chicken breast
1 onion
1 red chilli
1 garlic
1 inch of ginger
Small handful coriander
½ tsp cumin powder
½ tsp garam masala

Serves: 2

½ tsp coriander powder
150g tinned chopped tomatoes
½ tbsp olive oil
200ml water
30g flaked almonds
½ lemon
Salt

Preparation

Finely dice the onion and chop the coriander stalks, leaving the leaves until the end.
Make a fine paste with the ginger, garlic and chilli, in a pestle and mortar or food processor.
Dice the chicken into bite-size pieces.
Heat the oil in a pan and fry the onion on a low heat. Do this for 15 minutes.
Add in the coriander powder, cumin powder, garam masala, coriander stalks, salt and the paste.
Mix frequently and add water if the paste sticks to the pan.
Add in the tomatoes and cook for 5 minutes.
Now add the chicken and water and simmer on a low heat until the chicken is thoroughly cooked, about 20 minutes.
Garnish with the coriander leaves, flaked almonds, squeeze of lemon and serve with yoghurt.