2 garlic cloves, finely chopped
750 g chicken thigh fillets
1/4 teaspoon turmeric powder
1 onion, finely chopped
1 teaspoon red chili powder
1 teaspoon salt
500 g tomatoes, finely chopped
1/4 tablespoon oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons grated ginger
2 tablespoons fresh coriander, chopped

1 heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion).
2 add the chicken, turmeric, chili powder and salt.
3 fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.
4 add tomatos, cover and cook over medium heat for 20 minutes.
5 uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.
6 add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.
7 serve hot with plain rice, pitas or naan bread.

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