Ingredients 

1. 4 cups (1 l.)of boneless & skinless chicken in bite-sized chunks
2. I table spoon Gharam Masala / Chicken Masala
3. 1 medium onion (finely chopped)
4. 1 tablespoon (15g) of crushed ginger
5. ½ tablespoon (7g) of salt (or to taste)
6. 1-cup (250g) of water
7. ½ tablespoon of crushed garlic
8. chili powder
9. 2 tablespoons (30g)of vegetable oil
10. Coriander

Method: 

1. Heat oil in a non-stick pan on medium heat.
2. Add onion, stir, and cover. Sauté until slightly golden brown.
3. Add rest of ingredients except water, stir to mix well, and cover. Simmer for 15 minutes. Stir occasionally.
4. Add water, stir, and cover. Simmer for 20-30 mins or until chicken is tender but not falling apart. Stir occasionally. (Note: Curry may need an extra ½ cup of water if the sauce is too dry.)
5. Turn off heat.
6. Garnish with coriander(cilantro)
7. Serve curry with rice, Roti (Indian bread), or wrap with tortillas.