Step 1

Put the 7 spices -- from the coriander seeds down to the garam masala -- in a mortar and pestle. Pound them together so the cardamom pods burst and the whole thing becomes a mess of spices. Discard the skin of cardamom pods. Continue to pound the spices until they become like a powder.

Step 2

Heat the oil in a pot, add the onion and ginger over fairly high heat, and stir occasionally for a few minutes. Add the chili flakes and spices and stir for 2 minutes. You might need to add more oil (Spices slurp up oil as they fry)

Step 3

Add the can of crushed tomatoes and stir. Cook until everything bubbles up together.

Step 4

Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. Turn the heat down, put on a lid, and simmer for about 20 minutes.

Step 5

Add the garlic, sugar, lemon juice and salt to the curry. Cover with lid but leave a small opening for a steam to escape; simmer for 15 minutes or longer. Taste the sauce, and adjust seasoning according to your taste.

Step 6

Near the end of cooking, skim off extra oil/fat with a spoon, as it collects in corners of the pot, if needed. Serve the curry warm with rice.