Chicken Curry

3 lb chicken breasts and/or thighs, boneless, cut into chunks
seasalt
4 tablespoons extra virgin olive oil, divided
1 large onion, chopped
6 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 tablespoon curry spice blend
Optional: dash cayenne pepper
2 tablespoons water
1 15-oz can diced tomatoes
2 tablespoons cilantro, chopped
6 tablespoons plain yogurt
1 teaspoon garam masala
juice of half a lemon

1. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add the chicken and season with salt. Cook until lightly browned, about 5 minutes. Transfer to a plate.
2. Add remaining oil to pan and sauté onions, garlic, and ginger until onions are lightly browned, about 5 minutes. Reduce heat to low and stir in curry spice, cayenne, and 2 tablespoons of water. Cook for 2 minutes stirring constantly. Stir in tomatoes, yogurt and season with more salt. Add chicken with juices. Bring to a boil and reduce heat. Sprinkle the garam masala over the chicken, cover and simmer for 15 minutes.  Stir in lemon juice and cilantro. Serve with rice.