INGREDIENTS

1/3 cup neutral flavoured oil
1 large fresh tomato, roughly chopped
3 garlic cloves, peeled and roughly chopped
2.5 cm fresh ginger, peeled, grated and roughly chopped
1 cinnamon stick
4 whole cloves
6 cardamom pods, lightly crushed
1 bay leaf
1 large onion, finely sliced
1 ¼ tsp salt
250mls water
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp chilli powder (I use flakes)
1 tsp ground turmeric
½ tsp garam masala
900g boneless, skinless chicken thighs, sliced into strips
400g tin coconut cream (we like the Kara brand)
¼ cup freshly chopped coriander

INGREDIENTS

Puree the tomato, garlic and ginger in a small food processor or mortar and pestle until you have a puree/paste. (You may need to add a little water to make this work). Heat the oil (in a pan large enough to hold your whole recipe) over a medium heat. Add the paste and saute for one minute then add the whole spices and bay leaf. Don't let them burn! Then add your onions and the salt. Cook for 8-10 minutes or until the onions are soft and lightly golden. Add 150mls of the water, stir, and reduce the heat to low.

Add the ground spices, stir, return the heat to medium and sauté for 3-4 minutes to cook out the spices then stir through the remaining water.

Cover and reduce the heat to low, then cook for 5 minutes. Now add your chicken, stirring to ensure all the pieces are coated with the spice mixture. Cover the pan and increase the heat to medium. Cook for 10 mins, stirring halfway.

Add your coconut cream and reduce the heat to medium. Cook, uncovered, for another 15 mins then stir through the fresh coriander and check the seasoning. Cook for a further two minutes then serve with rice, flat breads, a green or two. Serves 4-5.