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Heat a tablespoon of oil or a slice of butter in a frying pan. Cut the chicken into large chunks.
Mix the 2 tbsp garam masala with turmeric, salt and pepper in a small bowl. In a separate bowl, place the flour.
Roll the chicken chunks in the spice mix so form a light coat, then transfer to the flour for a thicker coat. Repeat with all the chunks, and place these in the frying pan. Fry the meat for 5 minutes, stirring continuously.
Remove from the heat, and place the chicken on a plate for use later.
If you have a food processor, blend the onion, garlic, and ginger. If not, chop these as finely as possible.
Add more oil/butter to the pan and heat. Then add the onion, garlic, and ginger. Fry for around 5 minutes - continuously stirring until the mix begins to brown.
Add the spice mix and ensure this is well mixed in. Fry for approx. 1 minute before adding the tomatoes.
Turn the heat down and allow this to simmer for 5-10 minutes, or until the tomatoes become soft. Break these apart and mix well.
Add the chicken stock and continue to simmer for a further 5 minutes.
Use a hand-blender to blend the mix to a smooth liquid, then return to the heat.
Add the cream and mix well, allowing this to simmer for 5 minutes. Do this on a medium heat to avoid having sauce thrown all over your hob!
Add salt and pepper to taste.
Add the chicken and any accumulated juices and mix well. Allow to simmer for a further 5 minutes.
Just before serving, add another tablespoon of garam masala, and garnish with fresh coriander.
Replace the cream with milk mixed with a tablespoon of cornflour to make this a lighter choice.
Replace the chicken stock with half a stock cube and 100 ml of water.
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