A definitive chicken curry from Michelin starred Tamarind for Taste of London 2011
Heat the oil in a thick-bottomed saucepan, add the cinnamon, cardamom and cloves and sauté for 30 seconds. Add the onion and green chillies and sauté over a medium heat, stirring occasionally until golden brown.
Add the ginger and garlic pastes, stir well for a couple of minutes then add the ground turmeric, chilli, cumin and coriander and sauté for a further 5 minutes.
Add the chopped tomato, stir and allow to simmer for 10-15 minutes, or until the oil separates from the masala and begins to float on top of the mixture.
Add the chicken and cook over high heat for five minutes, stirring constantly. Add ½ cup of hot or warm water and some salt and bring to the boil. Cover with a lid and simmer for 5 minutes or until the chicken is cooked through.
Sprinkle over coriander leaves, check the seasoning and serve hot.
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