Cut chicken breast into bite sized pieces and put into a mixing bowl.

Drizzle chicken with olive oil and mix in 1/2 tsp salt, 1/2 tsp turmeric and 1/2 tsp curry powder, and 1/2 of the finely minced ginger and garlic. Set aside and let marinate for about 20-30 minutes.

Heat large skillet on stove over medium heat. Add 2 tbs olive oil, then add tomatoes, the other half of the garlic & ginger and stir fry for about a minute, then add 2 tsp turmeric, 1/2 tsp cumin powder and 1 tsp salt.

Once it’s well cooked down, transfer to a mixer or blender and make a Masala Paste paste out of it.

Add 2 tbs olive oil to the skillet used in the previous step and heat over medium heat again. Add the cinnamon sticks big cardamom, bay leaves, pepper, and the rest of the garlic and ginger. Cook for about a minute, stirring constantly, then add all of the marinated chicken and spices from earlier. Cook until chicken is almost cooked (still a little pink) and then add the masala paste from the previous step.

Add 1 tsp garam masala, the diced tomatoes, shredded coconut and the coconut milk. Stir well and continue to cook on med until it comes to a low boil, then reduce heat to med-low, cover and let it cook for 7-10 minutes, stirring occasionally.

You’ll notice the oil separating a bit from the rest of the curry. When this happens, you’ll know for sure that the curry is done. Still well, then serve with cooked basmati rice and toasted naan bread if you have it. Enjoy!

Heat oil in a wide pan, add the sliced onions and fry them until golden brown.

If using chiles, coarsely chop them and mix with the garlic and ginger.

Add the cumin, turmeric, coriander and chile powder to the fried onions. Add the Tomato Chicken Bouillon or chopped tomatoes along with the garlic, onion and chilies along with 1/4 cup water and saute for about 20 seconds.

Add the chicken followed by the coconut milk. Add the salt and mix well. Next, add the potatoes, stir and bring to a boil. Reduce heat to med low and simmer for about 15 minutes stirring occasionally until the chicken is cooked through and the potatoes are done. (You can tell they’re done as they will be easily pierced with a fork.)

Once it’s done, add in the corriander/cilantro leaves and serve.

Serve over Basmati Rice along with some garlic naan bread.