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Simple Chicken Curry

Ingredients:
2 red onions, thinly sliced
5 cloves garlic, finely chopped
1kg (35 oz) chicken thighs, skinless and diced
4 tomatoes, diced
2 tbsp oil
2 tsp garam masala
2 tsp curry powder
1 tsp cumin
1 tsp chilli powder if you like it spicy
400ml (14 oz) water
salt to taste
rice, to serve
optional: yoghurt and coriander for garnish

Method:
1. Heat a large pot over high heat and add the oil. Once the oil is hot, add the chicken with a big pinch of salt. Sauté over medium-high heat until the chicken is sealed on the outside, then remove the chicken from the pan and set aside.
2. Using the same pan, add a little more oil if needed, and place it back over high heat. Add the onions and cook for 3-4 minutes until they start to brown, then add the garlic and cook for another 1-2 minutes.
3. Next, add the spices (garam masala, curry powder, and cumin) and the diced tomatoes. Stir well, making sure to scrape up any browned bits from the bottom of the pan.
4. Pour in the water and bring to a simmer. Cook for 10–12 minutes until the tomatoes and onions are completely soft.
5. (Optional) For a smooth gravy, blend the sauce at this stage using a hand blender.
6. Add the chicken back to the sauce and continue to cook for 10–12 minutes until the chicken is fully cooked through.
7. Taste and adjust the seasoning with salt if needed.
8. Serve the curry with rice, and optionally garnish with yoghurt and fresh coriander.