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Heat oil in large nonstick skillet on medium-high heat. Add chicken, skin-side down; cook 5 to 6 minutes or until lightly browned. Turn chicken; add onion. Cook and stir onions 3 to 4 minutes longer
Stir in tomatoes, carrot, 1 1/2 teaspoons of the garam masala, garlic powder, sea salt and water, submerging carrot into cooking liquid. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until chicken and vegetables are tender, stirring occasionally. Remove chicken to serving platter; cover with foil to keep warm
Stir remaining 1/2 teaspoon garam masala into vegetable mixture. Bring to boil. Cook and stir 2 to 4 minutes to reduce liquid and thicken vegetable mixture. Spoon over chicken. Garnish with chopped fresh cilantro. Serve with cooked rice, if desired