Combine the chicken breasts, 2 teaspoons garam masala, coriander, cumin, turmeric, chili powder, lime juice, and 1 teaspoon salt in a large bowl and mix to combine.
1 lb. chicken breast fillets, 4 tsp. garam masala, 1 tsp. ground coriander, 1 tsp. ground cumin, ½ tsp. turmeric, ½ tsp. chili powder, Juice of 1 lime or lemon, Sea salt & freshly ground black pepper
Allow marinating for at least 1 hour – ideally up to 24 hours, covered in the refrigerator.
When the chicken has finished marinating, fry the onion in a saucepan until soft and translucent, then add the ginger, garlic, and remaining 2 teaspoons of garam masala and cook until fragrant.
1 onion, 2 garlic cloves, 1 tsp. fresh ginger, 4 tsp. garam masala
Add the marinated chicken and allow to cook for 5 minutes.
Pour in the tomatoes and break them up with a wooden spoon.
2 x 14oz. can whole tomatoes
Pour in the coconut cream and bring to a boil.
14 oz. can coconut cream or full-fat coconut milk
Turn down the heat and allow to simmer for 30 minutes until the sauce has thickened slightly and the chicken is tender and cooked through.
Serve with fresh cilantro.
Fresh cilantro to serve