Dice the chicken, and finely chop the onion and chilli. Crush the garlic, peel and grate the ginger and roughly chop the tomatoes.
Heat 1tbsp of olive oil in a large frying pan on a medium heat. Fry the onions, garlic and chilli together for a few minutes then add the ginger and continue to fry for a further 5 minutes over a very gentle heat.
Next add the ground coriander, turmeric and cumin and continue to cook for 5 minutes.
Add the tomatoes and cook for a further 5 minutes then the water and turn up the heat to bring the mixture to the boil. Reduce the heat and simmer for 10 minutes.
While the spices and tomatoes are simmering, place a separate small pan on a high heat and brown the chicken for approximately 10 minutes in the remaining olive oil.
Add the chicken, when ready, to the spices and tomatoes. Cover the pan and reduce to a low heat. Simmer for 20-30 minutes, stirring occasionally and checking that the dish is not burning on. You may want to add a little more water. Finally add the juice of half a lime, the yogurt and fresh coriander to the curry. Stir well and simmer for a further 10 minutes.
Serve with basmati rice and peshwari naan bread.
You may like to add a sachet of creamed coconut to the curry to give it a nice creamy texture. Add this while the curry is simmering.
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