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Chop the chicken breast in to 1.5inch squares, add a tablespoon of oil and bicarbonate of soda. Mix and stand.
In the meantime, start the curry. Add oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add the chicken and brown. Add the crushed garlic and grated ginger. Leave to cook for a further minute.
Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.
Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and let cook for 20 minutes.
Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.
Top with some chopped fresh coriander and serve with basmati rice and your favourite sides.