Heat the oil in a large saucepan, gently fry the onion until soft. Add the garlic and ginger, stir occasionally.
Add the curry powder, salt and tomatoes and combine well.
Add the paprika and stir in.
Add the coriander and chicken and stir to coat the chicken.
Add the coconut milk and stir well.
Cover and simmer for approx. 45 mins or until cooked through.
Serve with steamed saffron rice, popadom and condiments: grated coconut, peanuts, mango chutney and chopped cashew nuts.
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