1 tbsp sunflower, olive or rapeseed oil
2 skinless and boneless chicken breasts approximately 150g each in weight, chopped into 2cm pieces
1 onion, chopped
2 green chillies, chopped
2 garlic cloves, chopped
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp salt
1 tsp peeled and grated root ginger
1 tbsp tomato puree or paste
1/4 tsp garam masala
a few coriander leaves, washed and chopped for garnish

Heat a pan on a medium heat and add the oil. Tip in the chicken pieces and saute for 5-7 minutes until it changes colour on the outside.

Remove the chicken from the pan and set aside. Add the onion, green chillies and garlic, and fry for 5 minutes until soft. Then mix in the turmeric, chilli powder, cumin powder, coriander powder and salt. Tip in the ginger with the tomato puree and fry for a couple of minutes. Return the chicken to the pan and mix thoroughly coating the chicken with the spice mixture.

Pour 1 cup or 250ml of just boiled water and allow to simmer for 5 minutes. Sprinkle the garam masala and cook for a further 2 minutes. Garnish with coriander leaves and serve hot with wholemeal pitta breads or Brown Basmati Rice.