Ingredients

• 1 Onion (chopped)

• 2 Green Chilis (diced or use chili paste)

• 1/2 inch Ginger (minced)

• 3 cloves Garlic (minced)

• 1⁄2 teaspoon Chili Powder

• 1 teaspoon Turmeric

• 2 teaspoons Garam Masala

• 1 tablespoon Brown Sugar

• 1 tablespoon Tomato Puree

• 16 ounces Canned Tomatoes (diced)

• 2 Chicken Breasts (cubed)

• 5 dried curry leaves

• 6 tablespoons Plain Yogurt

Instructions

1. Heat 2 tbsp oil in a large pan

2. Add onion, chilis, ginger, and garlic and saute 2-3 minutes until aromatic

3. Add chili powder, turmeric, garam masala and sugar; cook for 1-2 minutes

4. Add tomato puree and tomatoes, stir everything together and cook for 5 minutes

5. Transfer sauce to a food processor and blend until smooth

6. Add 1 tbsp of oil into the pan in which you cooked the sauce and fry the chicken until lightly golden-brown

7. Pour the sauce back into the pan, add the curry leaves, and simmer for 15 minutes

8. Stir in the yogurt

9. Garnish with chopped fresh coriander

10. Serve with Rice and Naan

11. Eat!