Step 1

Heat the olive oil in a pan (with a lid) over a medium-high heat and cook the whole spices for 1 minute.

Step 2

Turn the heat down to medium-low and add the chopped onion, garlic, and ginger. Cook for 5 minutes until the onion is soft.

Step 3

Stir in the ground spices and cook for 2 minutes.

Step 4

Add the chicken and cook for 4-5 minutes until changed colour.

Step 5

Pour in the passata, chicken stock, tomato puree, and sprinkle in the sugar, salt, and pepper.

Step 6

Put a lid on the pan and simmer on low for 30 minutes. Serve with freshly chopped coriander.