How to make
In a large pan, heat the oil. Fry the chopped onion until it aquires a golden brown color, over medium heat, while stirring occasionally.
When the onion turns golden, add the garlic and ginger. Stir and cook for 2 minutes. Add the chopped tomatoes and cook, while stirring often, until they soften.
Add the curry and cook for another 2 minutes.
Add the chicken breasts, season them according to your taste with salt and black pepper and cook it for another 5 minutes until it aquires a golden brown color.
Cover the pan with a lid and cook the chicken curry for another 2-3 minutes. Add water, cover the pan with a lid and cook it for 10 minutes.
Add the coconut milk, season with garam masala and salt and stir until the chicken curry thickens slightly.
