2.5 cm/1 inch piece of fresh root ginger, peeled and finely grated
150ml/1/4 pint thick-set natural yogurt
1 small onion, roughly chopped
3-4 dried red chillies
2-4 cloves garlic, peeled and roughly chopped
5 tbsps cooking oil plus 2 tbsps extra oil
460g/1 lb onions, finely sliced
1 tbsp ground coriander
½ tsp ground black pepper
1 tsp garam masala
1 tsp ground turmeric
150ml/ ¼ pint warm water
90g/3 oz creamed coconut, cut into small pieces
1 ¼ tsps salt
2 tbsps ground almonds
Juice of ½ lemon
Cut each chicken breast into two, then mix with the ginger and yogurt, cover and leave to marinate in a cool place for 2-4 hours or in the refrigerator overnight.
Place the chopped onion, red chillies and garlic in a liquidiser or food processor and blend to a smooth paste. Add a little water if necessary. Heat the 5 tbsps of oil in a large pan over a medium heat and fry the sliced onions until they are golden brown.
Remove the pan from the heat and , using a slotted spoon, transfer the onions to another dish. Leave any remaining oil in the pan. Add the remaining oil and return the pan to a medium heat. When hot, add the ground coriander, pepper, garam masala and turmeric, stir rapidly (take the pan off the heat if the oil is too hot) and add the chicken with the marinade. Cook for about 10 minutes, stirring frequently. Add the onion and chillis puree and continue to cook for 6-8 minutes on a low heat. Stir in the water and coconut and bring to the boil, stirring until the coconut is dissolved. Add the fried onion slices and salt.
Reduce the heat to low, cover the pan and simmer until the chicken is tender about 25-30 minutes. Stir in the ground almonds, remove from the heat and add the lemon juice. Season if necessary and serve.