On a clean cutting borad, cut the onion, garlic and ginger into small dices. Then, cut the chicken into medium size pieces, removing the bones.
Place a big pan on the stove over medium heat with some vegetable oil, then add in the onion, garlic and ginger and cook using a spatula for about 7 minutes until the onion is tender.
Mix in the chicken and add in all the spices and the sugar. Season with some salt and papper and continue cooking for 6 more minutes until the chicken turns slightly golden brown.
Add in the coconut milk and tomatoe puree, mix it and cook over low heat for 7 minutes for all the flavors to come together and the chicken to finish cooking.
Lastly, add in the lemon juice, season with some more salt if needed and take off the heat. Serve the curry while still hot with some rice, quinoa or naan type bread and decorate with some fresh cilantro.
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