Serves 2-3

3 tbsp vegetable oil, plus a little extra to make the curry paste
1 medium onion, sliced
3 cloves garlic, crushed or chopped
2-3 chicken breast fillets, skinned and chopped into bitesize pieces
¼ tsp salt
¼ tsp turmeric
1 tsp ground cumin
¼ tsp ground coriander
¼ tsp chilli powder
¼ tsp garam masala
3 tsp tomato puree
1 tsp root ginger, peeled and grated (optional)
A few coriander leaves, washed and chopped

Preparation:

Heat the oil in a frying pan, then put in the onion and fry for 1 minute. Tip in the garlic and the chicken and continue to fry for 7-8 minutes until its white on the outside.
While the chicken is frying, in a small bowl, mix the salt, turmeric, cumin, coriander, chilli powder, garam masala and tomato puree with a little oil to form a thick deep reddish brown paste. Add the paste to the chicken mixture. Stir well and mix for about a minute.
Tip in the ginger and add 6-8 tbsp of water to make a gravy or a sauce. Turn down the heat and let it simmer for 5 minutes more. Garnish with the coriander leaves. Serve the curry with hot pitta breads or plain Basmati Rice.

This can be stored in a covered vessel in the fridge or frozen on the day of preparation. But make sure you defrost the chicken thoroughly before reheating.
Tips:
You can substitute parboiled or partially boiled mixed vegetables for the chicken.
If the curry is too hot, add a couple of tbsp of whipped natural yogurt or single cream slowly to the curry and cook for another minute.