Chicken Tikka Masala II

4 chicken breasts cut into 1" pieces
2 garlic cloves, chopped
1" fresh ginger, chopped
14 oz can diced tomatoes
4 T plain yogurt
1 onion, diced
2 T oil
2 T masala curry
salt and pepper
1 T flour
1/4 c water
3 T chopped cilantro

Put garlic, ginger, tomatoes, and yogurt in blender until smooth. Set aside.

In large skillet heat oil. Add onions. Brown onions for 3-4 minutes. Add masala curry and fry for 1 more minute, stirring occasionally. Add the tomato mixture and chicken to onions. Season with salt and pepper.

Mix cornstarch with water and slowly add to tomato mixture. Bring to boil, stirring constantly. Cover and let simmer for 15 minutes.

Before serving add cilantro. Serve over rice.