450g chicken breasts, cut into bite-size pieces
1 tbsp oil
1 cinnamon stick
3 medium red onions
1 small knob ginger
1 clove garlic
3 tbsp curry powder
4 large tomatoes, chopped (I used 15 cherry-tomatoes, instead)
2 green chillies, slit in half and de-seeded
1 tbsp chopped mint leaves
1 tbsp chopped coriander leaves
1/2 cup coconut cream
juice from 1/2 lemon
1/2 cup water
In a food processor, whiz together red onions, garlic and ginger.
In a medium pot, heat oil. Add cardamom, cloves and cinnamon. Fry on a low heat for 2 - 3 minutes.
Add the processed ingredients and fry till fragrant.
Add curry powder and 1/4 cup water. Simmer on a low heat for 15 minutes or until the liquid dissipated and oil separated from the spices.
Add tomatoes, green chillies and chopped mint and coriander leaves. Mix well and saute for 5 minutes on a low heat.
Add chicken pieces and salt to taste. Mix well.
Add coconut cream and 1/4 cup water. Cover with a lid and cook on a low heat 30 - 35 minutes or till done and gravy thickened.