Ingredients:
3 chicken breasts
4 tbsp olive or groundnut oil
5 cardamom pods (ilaichi)
a 5cm cinnamon stick (darchini)
1 ½ onions
2 tsp fresh ginger, minced
2 tsp garlic, minced
1 tsp cumin powder
1 tsp coriander powder
¼ tsp turmeric powder
½ to 1 tsp cayenne pepper
1 tsp garam masala powder
1 large tomato
1 tsp tomato purée
5 fl oz water
Salt to taste
Yoghurt(curd/dahi) or 1 tin coconut milk, if desired
Fresh coriander to garnish
Method:
Chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala.
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. Add the onions and cook while stirring, until brown.
Add the masala paste and stir for a minute.
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.
Place the chicken on a serving dish, decorate with coriander leaves and serve.