Method:

1. Heat oil in pan on a high heat, and add the onions.
2. Fry onions for 5-10 minutes or until they are brown, moving them around the pan regularly using a large spoon.
3. Mix in the garlic and ginger paste and leave on high heat for 2 minutes.
4. Add the salt and spices, mix well to get a deep brown mixture, and continue to leave on high heat for 2 minutes.
5. Add the tomatoes, and cook for 5-10 minutes on high heat until the tomatoes soften and the oil separates from the tomato mixture. Stir regularly, and add a dash or two of cold water if the contents of the pan become too dry or stick to the pan.
6. Add chicken to the pan, mix into the sauce and cook on high heat for 10 mins, turning chicken regularly.
7. (Optional) Mix in the yoghurt and cook on high heat for 10 mins, turning chicken a few times.
8. Add 2 cups of cold water (or pre-boiled water), bring to the boil, then allow the chicken curry to simmer for 30-35 minutes on a low to medium heat, with lid on.
9. Sprinkle coriander over curry, cook for a further 5 mins and then remove from heat. Serve with rice/chappati/naan and salad.