Add a little oil and 1 tbsp chicken masala to the chicken, mix well and marinate it for 2 hours or overnight.
Heat a pan and grill the chicken for 5-6 minutes per side, until it’s cooked.
Grind together onion and garlic in a bowl with 1 cup of water until the puree is smooth.
In a pan, heat 3 tablespoons of olive oil. When the oil is hot, add the pureed onion mixture and cook for a 2-3 minutes, until it begins to darken in colour.
Add the tomatoes, ginger, almonds, coconut milk, yogurt, salt, pepper powder, chicken masala. Stir well.
Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. Serve with steamed rice.
By Ria Samuel