Wash the chicken, pat dry and cut into bite sized pieces. Place in a bowl.
Mix all the ingredients of the marinade with the chicken and leave in there for at least 30 minutes.
In a big pan, heat a table spoon of vegetable oil and add the onions, the garlic and the ginger. Fry and stir over medium heat for five minutes.
Add the tomato paste, garam masala and paprika and stir for another 2-3 minutes.
Add the canned tomatoes and the water and cook for 15 minutes.
Finally add the chicken with the marinade to the sauce and stir in the coconut milk. Cook until the chicken is just cooked through.
Season with salt to taste.
Serve with basmati rice. Enjoy!