Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: fry onion paste in oil to light brown. add ginger, garlic paste, yogurt, coriander seeds powder, chili powder, turmeric powder, tomato, and salt. mix and fry briefly and then add the chicken. mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency). garnish with green chilies, green coriander (dhaniya) leaves and garam masala. serve with naan or boiled rice.

Target recipe: cut chicken into cubes and set aside. in a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened. add chicken and stir to coat chicken in seasonings. stir in stock, coconut, chutney and ketchup. bring to a boil then reduce heat and simmer 5 minutes. add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. dissolve cornstarch in water; stir into skillet and bring to a boil. stir cook until sauce is thickened. serve over basmati rice or long grain rice. this recipe can be made the day before and refrigerated until needed.