Chicken Curry Madras

Place the chicken in a bowl, add coriander, cumin, salt, turmeric, chili powder and vinegar and mix well. Set aside to marinate

Chop the onions, ginger and garlic as finally as you can

Heat the oil in a pan then add the mustard seeds, until they start to splutter, add the curry leaves, stir quickly then add the onion, garlic and ginger. Fry until the onions are golden darkish brown

Add the chicken into the spice mix and stirfry until well sealed

Add the tomato purée, salt and water and bring to the boil. Cover and simmer on low heat the chicken is tender.