Chicken breasts - 1 kg
Onions - 2 small, finely chopped
Ginger paste - 1 TBsp
Garlic - 1 TBsp
Yoghurt - 100g
Dry Red Chilli - 5
Black Pepper powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 TBsp
Turmeric - 1/2 tsp
Creamed Coconut - 4 TBsp
Ground Almonds - 2 TBsp
Lemon Juice - 2 TBsp
salt as per taste
Coriander Leaves - a small bunch
Oil - 3 TBsp

Wash and cut the chicken into bite sized pieces.
Mix the chicken pieces with the ginger, garlic and yogurt.
Marinate for 2 hours.
Grind the chopped onions and red chillies adding water to make a paste and keep aside.
Heat oil in a pan and add the coriander, black pepper, turmeric and garam masala.
Stir fry over low heat for 1 minute.
Add the onion and red chilli paste.
Add the marinated chicken and stir fry for 10 more minutes
Add the creamed coconut, salt and 1 Cup of water.
Continue stirring and bring it to boil.
Remove from heat and add in the ground almonds and lemon juice.
Garnish with fresh chopped coriander leaves
Serve with Pilau rice or rotis.

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