Step 1

Combine the cut up chicken, curry or mix powder, salt and enough no-sodium chicken stock to cover the chicken in a sauce pan. If you are using chicken stock with sodium taste it out of the container. You want the liquid right on the edge of too salty. If it isn't there add a bit of salt.

Step 2

Bring to a boil and then reduce heat to a simmer. Give the chicken a bit of a stir. You don't want pieces clumping up, preventing things from cooking evenly. Cook until the chicken reaches an internal temperature of around 150F for white meat or 160F for dark meat. It will finish cooking in the final curry.

Step 3

Combine the Indian restaurant spice mix, kasoor methi, kashmiri chili powder and salt in a small bowl. This is your spice mix.

Step 4

Cut up the chilies and tomatoes.

Step 5

Dilute the tomato paste with enough water to get to the consistency of passata.

Step 6

Heat your frying pan (don't use non-stick) briefly over medium heat. Add 3 Tbsp vegetable oil. Use all the oil specified. It's important.

Step 7

When the oil starts to shimmer add the cinnamon bark and green cardamom. Cook until you see little bubbles form around the whole spices.

Step 8

Add the garlic and green chilies and cook until the garlic just starts to turn golden.

Step 9

Add the garlic ginger paste. Cook it, stirring constantly, until it stops sputtering.

Step 10

Turn down the heat to medium low and add the spice mix you prepared above. This is a critical step so really pay attention here. Stir it constantly for about 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.

Step 11

Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

Step 12

Add the cilantro leaves and stems. Cook for around 15-20 seconds.

Step 13

Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.

Step 14

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.

Step 15

Add the rest of the curry base and let cook until the bubbles form again. Turn the heat down to low, add the garlic pickle and then the pre-cooked chicken.

Step 16

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.

Step 17

Add the cherry tomatoes and cook until the tomatoes are just warmed through. Garnish with a bit of chopped fresh coriander if you like and serve.