Step 1

Drizzle 2 tablespoons of olive oil into a wide, deep saucepan and add the sliced onion, cinnamon stick, bashed cardamom pods and cloves. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.

Step 2

Add in the crushed garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala. Stir and fry uncovered on a low heat for 2 more minutes – add a splash of water if it starts to get dry.

Step 3

Add in the chopped chicken and stir to coat the chicken in the spices. Continue frying for a couple of minutes to allow the chicken to brown slightly.

Step 4

Add in the tinned tomatoes and salt. Stir and bring to the boil. Cover with a lid and turn the heat down low. Cook for 10 minutes then remove the lid and cook for a further 10 minutes, until the sauce is thick and the chicken is cooked.

Step 5

Just before serving the curry, add the quartered plum tomatoes and coriander leaves to the curry and stir. Serve scattered with more coriander leaves and with some rice and a beer or a glass wine.