3 Diced Chicken Breasts
1 cup Curry Masala Gravy
1/4 Finely Chopped Onion
2 tsp Curry Powder
1 tsp Chilli Powder
8 Chopped Green Chilies
4 cloves Crushed Garlic
2 tbsp Grated Ginger
4 tbsp Chopped Coriander Leaves
1 tsp Garam Masala
5 tbsp Oil
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
Add the Chicken pieces and seal well on all sides. Add half the masala gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and cook for a further minute.