Once again, this is yet another unique curry dish, but one which is simple to make. 
Serve with glasses of light beer (lager) or with a jug of chilled water with a few lemon slices floating in it. This dish should not turn out to taste very 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.
2. Cut the tomatoes into a concasse.  See Tomato Concasse
3. Wash, then finely chop the coriander (or cheat and use dried and powdered coriander).
4. Peel the tomatoes and bring them up with the garlic and ginger to make a paste.
5. Sprinkle the garam masala over the chicken and then put it into a frying pan of hot oil.
6. Fry the chicken pieces until they are golden brown, then take them out and put to one side. Reheat the oil until it is hot.
7. Add the onion, garlic and ginger paste to the oil and fry for about 5 minutes. Add the tomatoes and salt. Continue to fry the mixture for another 4 minutes.
8. Now place the cooked chicken meat in the pan with the mixture and cook over a low heat until the meat is really tender and most of the liquid has boiled away. Take care the mixture does not burn.
9. Put the chicken into a heated serving dish and garnish with a little chopped coriander.

This is nice served on a bed of rice - or with a salad - with bowls of chopped onion, tomato, chutney, cucumber etc. on the table.