1 to 2 tablespoons oil
2 onions, finely chopped (or use 250g chopped frozen onions)
10cm piece of ginger, grated
5 cloves of garlic, finely chopped or crushed
2 tablespoons tomato paste
7 tsps Tandoori Masala Spice Pot
200ml coconut milk
Salt, 1.5 tsps
Fresh coriander and green chillies to garnish
Heat the oil and cook the onions until soft and browning (about 10 minutes), then add the ginger and garlic and cook for another minute.
Add the tomato paste and spices. Cook for a minute then add the chopped chicken. Mix and cook. When the chicken has taken on a wee bit of colour, add the coconut milk, stock and salt. Gently cook for about 15 minutes or until the chicken is cooked through.