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Place the garam masala, ground coriander, salt and Greek yoghurt in a bowl. Mix thoroughly and then add the chicken pieces.
Cover and marinate for 1-2 hours or preferably overnight in the refrigerator.
Drain the chicken really well, reserving the marinade.
Heat the oil in a large wide non-stick frying pan. Add the mustard seeds and when they start to pop add the chillies and the chicken.
Fry over a really high heat until the chicken is nicely browned.
Add the coriander, salt and sugar into the reserved marinade and blitz with a hand blender. Pour the marinade into the pan and stir really well.
Cook for 2-3 minutes and slowly start adding the cream. Reduce the curry to a gentle simmer.
The curry is ready when the sauce is reduced and thickened.
Garnish with coriander sprigs, lime wedges and serve with brown basmati rice.
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