INGREDIENTS:
(Serves 4)
4 chicken breasts, large cubes
6 green cardamom pods
2cm cinnamon stick
1tsp black peppercorns
1 star anise
2tsp cumin seeds
4 cloves
100ml vegetable oil
1 bay leaf
2 large onions, finely sliced
2tbsp ginger, fine dice
4 garlic cloves, paste
½ tsp red chilli powder
1 tsp ground coriander
1tsp ground turmeric
200g tinned chopped tomatoes
1tbsp tomato paste
1tsp salt
1tsp garam masala
2 tbsp chopped coriander
METHOD:
1.
Cut the chicken into large pieces. Pound all the whole spices together using a pestle and mortar.
2.
Heat the oil in a saucepan. Add the spice mix and bay leaf, and sauté for a minute or two until the mixture crackles. Add the sliced onions and sauté until softened and golden brown.
3.
Add the ginger-garlic paste, and cook gently, stirring continuously, for 2-3 minutes-scraping the bottom of the pan to prevent the mixture from sticking and burning. Stir in the chilli powder, ground coriander and turmeric and cook briefly, stirring constantly.
4.
Add the chopped tomatoes, tomato paste and salt. Cook over a low heat, stirring occasionally. As the tomatoes break down to form a sauce, add the chicken. Bring to a simmer and cook gently for about 20 minutes.
5.
When chicken is almost cooked, sprinkle with the garam masala and simmer for a little longer to finish cooking. Add the chopped coriander leaves and serve.