Chicken and Yogurt Curry

Long before I ever ate at an Indian restaurant, there was this chicken curry from Charmaine Solomon's The Complete Asian Cookbook. When it cooks, I always think this is what chicken curry should taste like. It's also very simple and adaptable to what you have on hand. It is nothing but dump, stir, dump, stir. 

Ingredients:
2 pounds of chicken, cut in pieces if it is a whole chicken
1 onion
3 cloves garlic
1 teaspoon ginger
1/2 cup cilantro or mint
1-2 tablespoons oil
1 teaspoon turmeric
1-1/2 teaspoons garam masala
1-1/2 teaspoons salt
1/2 teaspoon chili (you can double this or leave it out completely)
1/2 cup yogurt
2 tomatoes, chopped OR 2 tablespoons tomato paste in a pinch

Directions:
Blend the onion, garlic, ginger, and cilantro or mint in a food processor. You can, of course, chop it all up by hand if you choose. Fry it in a pot in a little oil until it has cooked a little. Add in the turmeric, garam masala, salt, and chili. Fry it for a minute, then add the yogurt and tomatoes. When the tomato starts to break down, add in the chicken. Bring it to a boil, then turn it down to simmer and cover it. You will have to check it and give it a stir now and then to make sure it doesn't burn. If it gets too dry before the chicken is done, add a little water. When the chicken is done, turn up the flame to evaporate the extra liquid and thicken the sauce. Serve it with rice and a vegetable or salad.