Taste Tibet Famous Chicken Curry from Taste Tibet: Family recipes from the Himalayas by Julie Kleema

Ingredients

• 2 tablespoons cooking oil
• 2 large garlic cloves, thinly sliced
• 2 1/2 cm (1 inch) piece of ginger, washed but not peeled, thinly sliced
• 1 small red onion, thinly sliced
• 2 tablespoons coconut milk powder
• 1½ teaspoons Madras curry powder
• 1 x 400 ml (14 fl oz) tin of coconut milk
• 6–8 fresh curry leaves, or 10–12 dried
• 1¼ teaspoon turmeric
• 2 large tomatoes, thinly sliced
• 1 teaspoon Bassar curry masala (or hot chilli powder)
• 1 teaspoon salt
• 600 g (1 lb 5 oz) chicken breast fillets, cut into bite-sized pieces
• Chopped coriander (cilantro), to garnish – optional