Spicy chicken

Rub the chicken with the masala.
Heat the oil in a heavy-based
saucepan and fry the chicken until
brown on all sides. Remove the meat
from the saucepan, season with salt
and freshly ground black pepper,
and set aside. Sauté the onion in the same
saucepan until soft and translucent.
Add the garlic, ginger and chilli, and
stir-fry for another minute.
Add the chicken and tomatoes followed
by the curry leaves, lemon juice and
sugar. Season with salt and freshly
ground black pepper. Bring to the
boil then simmer, covered, until the
chicken is soft and cooked through.
Taste and, if necessary, season.
Stir in the coriander leaves and serve
with basmati rice.