Heat 2 T of oil in a large skillet over medium high heat. Season the chicken with 2 t of salt. Brown the chicken on the outside for just a couple minutes, then transfer to a plate.
Reduce the heat to medium and add the remaining tablespoon of oil. Add the onion and ginger and cook until soft, about 7 minutes. Add the Indian yellow curry, turmeric, coriander, cumin, and the garlic; cook, stirring, for about a minute.
Stir in the remaining teaspoon of salt, the tomatoes with the juice from the can, and the chicken stock. Return the chicken to the pan. Sprinkle the garam masala over the top of everything, cover and simmer for about 20 minutes or until the chicken is cooked through.
Stir in the lemon juice and sprinkle the cilantro on top. Serve over basmati rice.
The nutritional info is just for the curry, it does not include rice.