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To serve:
Heat the oil in a large pot and add the onion. Gently fry for 5 minutes, or until soft.
Pour in the chicken stock and add the ginger powder and seasoning. Pour in the chopped tomatoes and add the cumin, curry leaves, turmeric and yoghurt. Add the chicken and mix well.
Leave to simmer for 40 minutes.
Serve with yoghurt and fresh coriander.
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