Once again, this is yet another TASTY  curry dish and it is one which really has the most mouth watering flavour. 
Serve with glasses of light beer (lager) or with a non expensive white wine. You may need a jug of chilled water with a few lemon slices floating in it. This dish can turn out a little hot.

This recipe will make enough for 8 good sized portions. Divide everything by 2 for a standard meal.

Method:
1. Cut the chicken meat into small pieces and remove any bones.
2. Peel and chop the tomatoes (Plunge them into boiling water to make the skins loose).
3. Peel the onions, then divide them into 2 separate piles. Chop one pile of onions into small pieces. Cut the onions from the second pile into halves.
4. Grind the chopped onions, chillies, garlic and ginger together. Blend these into a puree and mix with the garam masala.
5. Heat all the oil in a frying pan and fry the half onions until they start to turn brown. Remove the cooked onions from the pan and stand on one side to drain.
6. Add the puree, made in step 4, to the oil in the pan and fry it. Make sure you keep stirring it well until the colour darkens and oil starts to appear around the edges of the pan.
7. Now add the slices tomatoes and cook until the liquid has evaporated from the pan - but take care not to burn the contents.
8. Add the turmeric, the chicken pieces, the water and a little salt. Stir constantly and once the whole mixture is well mixed - then cover and cook on a low heat for about 30 minutes or until the meat is cooked.
9. Now add the onion halves (that you fried earlier in step 5) and cover and simmer for another 5 minutes.
 

Serve on a bed of rice with chapatis.