dice the chicken and mix in a bowl with the juice from half a lemon, garam masala, and salt.

cook the onion in a saucepan or wok over a medium heat until soft.

add the chicken to the pan and fry for four minutes.

add and stir in the madras paste. Three will make a medium curry. Five will be hot, and one for mild.

cook for two minutes.

tomatoes and cut whilst in the pan.

add the coconut and stir.

cover with a lid and simmer gently for twenty minutes.

add a handful of people chopped coriander stir and serve immediately with naan bread or rice.