from: Ila

2 boneless, skinless, chicken breasts, cut in large chunks
2 T butter or margarine
1 medium onion
1/2 tsp cumin seeds
1 in piece fresh ginger
1/2 tsp turmeric
1 large can tomatoes
1 tsp curry powder
1/2 c plain yogurt
1 tsp ground coriander
dash Worcestershire sauce
1/4 - 1/2 tsp dried chillies
1/2 tsp ea salt & black pepper

Over medium high heat, melt butter.

Stir in spices, salt and pepper.

Either chop onion and ginger fine or puree in blender with 1/4 c. water.

Add to pan and cook 2 -3 minutes.

Add chicken and cook about 5 minutes, until it starts to change colour.

 Stir in yogurt and Worcestershire sauce, and cook another 3-4 minutes.

Add tomatoes, breaking them up slightly in the pan.

Add a little water to almost cover the chicken. Bring almost to a boil.

Reduce heat to low, cover, and cook for about 30 minutes, stirring occasionally. If sauce gets too thick, add more water.