2 can diced tomatoes
4-5 tablespoons oil enough to cover onions
1 large onion chopped
1/2 teaspoon coriander
1-2 jalapenos diced
1 clove garlic diced
1 tablespoon ginger paste
1 teaspoon garam masala (I do not know what this is)
1 1/2 teaspoons turmeric
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon cumin
Heat oil in a large pan or wok
Add onions and coriander seeds to cook over medium to low heat until onions are caramelized and soft
Drain most of the oil
Add jalapenos and cook just enough to soften the peppers
Add garlic, ginger paste, and all other spices and stir.
Add diced tomatoes and stir
Add chicken and simmer until chicken is cooked through.
As with any Indian curry you can add or subtract spices to increase the flavor and spiciness to you liking
This dish can be served with:
White or brown rice, nann or gram flour bread.