2 boneless, skinless breasts of chicken
1 medium sized onion chopped
1 medium sized onion blended into a paste
1 tomato chopped
3 tsp East India Pantry Korma Masala
2 tbsp oil
Salt to taste
¼ cup of coconut milk
2 tbsp chopped coriander leaves for garnishing
Wash and dice the chicken breasts into 1-inch pieces. Heat oil in a heavy-bottomed pan and sauté the onion paste for 5 minutes. Add remaining onions and fry another 5 minutes or till they are light brown in color. Add the tomatoes and fry till it forms a pulp.
Add the East India Pantry Korma Masala and fry for a few seconds. Now combine chicken pieces and fry on medium level for about 5 minutes or till they are lightly browned.
Add salt and mix well. Add 1 cup of water and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken pieces are tender and fully cooked. Mix coconut milk and let it heat through. Garnish with coriander leaves and serve hot with rice.