Firstly gather and prepare all ingredients[mv_schema_meta name="Gather Ingredients"]
Season the Chicken strips with salt and black pepper
Heat a small glug of oil in the pan and gently fry the Chicken until it just changes colour - remove and set aside
In the same pan begin to sweat the onion, garlic and ginger( add a pinch of salt and pepper) until soft - you may need a drizzle more oil
Once they are soft pour in the dried spices
Cook together on a low heat for around 2 mins stir continuously as you do not want the spices to burn
Add the Chicken back in and stir to coat it in the spices
Pour in the tin of tomatoes, coconut milk, honey and curry leaves
Simmer for 20-30 mins, stir every so often and do not let it boil
When the sauce is slightly reduced check your seasoning and adjust to your taste (Option to add freshly chopped coriander and Lemon juice at this stage)
If you prefer the sauce thicker keep it on the heat and reduce further, if not its ready to go
Serve with some steamed rice, poppadoms or naan and garnish with freshly chopped Coriander and a squeeze of lemon juice
