Instructions: 1. Finely chop the onions in a food processor. Set aside in a separate bowl.

Without rinsing the workbowl, mince garlic, ginger and chillies together in the food processor and set aside in a separate bowl. Again without rinsing the workbowl, puree the tomatoes and set aside.

2. Heat oil in a large saucepan and add onions. Brown over medium-high heat, stirring frequently, until they turn a deep red-brown in colour, about 12 to 14 minutes. Stir in 1-2 tablespoons of hot water, as needed, to arrest browning and to make a paste.

3. Add the garlic mixture and saute for a minute, adding a little more water if needed to prevent sticking.

4. Add all the whole and ground spices and continue to brown for another 2-3 minutes.

5. Add the pureed tomatoes and their juices and cook through until the solids separate from the oil, about 5-6 minutes, stirring frequently. This paste is called a "masala".

6. Add the chicken pieces and brown well on medium-high heat, about 5 minutes.

Add the salt and about 1/3 cup hot water. Cover and simmer for 30-40 minutes, or until the chicken is cooked through. Add a little more hot water if needed during cooking. The curry should have the consistency of thick gravy.

7. Serve on a warm platter, garnished with chopped coriander.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.