Serves 4


 3 Tbsp Sunflower Oil

0.5 Tsp Cumin Seeds

2 Bay Leaves

4 Green Cardamom Pods

4 large Red Onions, peeled and chopped finely

6 Black Peppercorns

4 Medium Potatoes, peeled and cut into quarters

2 Tbsp Sea Salt

1 Kg skinned Chicken Breast

1 Tbsp Ginger Paste

1 Tbsp Garlic Paste

2 Tbsp Ground Coriander

2 Tbsp Ground Cumin

1 Tbsp Chilli Powder

1 Tbsp Turmeric

4 Tomatoes, skinned and chopped

400 ml Chicken Stock

3 Green Cardamom Pods, roasted and ground

Cinnamon Stick, roasted and ground

1 Tbsp chopped Coriander Leaves

How to cook

Heat the Oil in a large pan and add the whole spices

When they crackle, add the Onion and fry over a medium heat until golden brown

Stir in the Potatoes and cook for 5-6 minutes

Add 1 Tsp od Sea Salt

Add the Chicken and cook for 8-10 minutes until lightly browned

Add the Ginger and Garlic Pastes, Ground Coriander and Ground Cumin, the remaining Sea Salt, Chilli Powder and Turmeric

Cook for 10 minutes stirring constantly

Stir in the Tomatoes and cook for 5 minutes

Then you in the Chicken Stock

Bring to the boil

Reduce the heat to low and simmer until the Chicken is cooked

Taste and correct he seasoning

Sprinkle over the roasted Cardamom and Cinnamon powder and finish with the chopped Coriander leaves

Serve with rice of your choice