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1 In a pot for which you have a lid (or a pressure cooker), heat the coconut oil over medium high heat until shimmering. Add the onion and sautu00e9 every minutes or so for 10-15 minutes. You want the onion to be golden brown and caramelised but not burnt. Add the ginger and garlic and sautu00e9 until fragrant, about a minute.
2 Add the tomato paste, turmeric, cumin and coriander powders and mix well into a dry paste. Add the yoghurt, chicken, salt and pepper. Sautu00e9 for 5 minutes until the meat is sealed and no longer pink on the outside.
3 Add ¼ cup water, cover and bring to a boil (or allow one whistle in a pressure cooker). Lower heat to a simmer and cook with the lid on for 10 minutes. Remove the lid and cook for another 5 minutes stirring occasionally to thicken the gravy. You can add more water at this point if necessary.
4 Check the seasoning, adding more salt if you like. Serve garnished with cilantro together with rice, quinoa or bread and a side of veg for the perfect, balanced, delicious supper. Give small pieces or puree for babies.