Method
1. Cut the chicken breasts into 2.5cm cubes. Peel and roughly chop the garlic and ginger. Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth. Set aside.
2. Peel and chop the onion. Heat the oil in a pan, add the onion ad fry over a medium heat for 3-4 mins, stirring constantly.
3. Stir in the masala curry paste and fry for a further 1 minute.
4. Add the tomatoe mixture and chicken to the pan and mix together. Season with salt and pepper. Mix the flour flour and water together and stir into the pan off the heat. Return to the heat and bring to the boil, stirring constantly. Cover and cook over a low heat for 15 mins. Sprinkle in the chopped coriander and serve immedately garnished with the coriander leaves.
