1 chicken chopped

1 large onion diced

1 tablespoon tomato paste

4 large tomatoes skinned and diced

1 tablespoon ground ginger

1 ½ tablespoon cumin powder

1 tablespoon green chilies chopped

1 tablespoon ground garlic

1 tablespoon coriander powder

1 tablespoon turmeric powder

Salt

½ teaspoon chili powder

½ cup plain yogurt

Oil

Method

1.   
Heat oil in a pan and add in the onions, fry until golden brown in color

2.   Add in the ground ginger, garlic and chopped green pepper and fry for a minute.

3.   Add in the diced tomatoes and tomato paste and cook until tender or until the gravy is smooth.

4.   Add in the powdered ingredients ie salt, turmeric, cumin, chili and coriander powder and mix well.

5.   Add in the chicken and stir until the gravy is evenly distributed. Cover and allow to cook until the chicken is tender.

6.   If your gravy sticks at the bottom of the pan before the chicken is cooked, add in a little water or chicken stock.

7.   Add in the yogurt and stir for 3 minutes and turn off the heat.

8.   Serve the chicken curry with ugali, chapatti, rice or spaghetti.