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1
Heat oil in a heavy bottomed saucepan and add the cardamom pods.
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2
Sizzle for a minute as they start to flavour the oil.
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3
Add the sliced onion and fry for 5 minutes until it softens and starts to change colour.
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4
Now add the garlic along with the green chilli.
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5
Fry for a further 2-3 minutes on a medium heat - it will start to lose its raw flavour.
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6
Add the chopped tomato and fry everything together, mixing well to soften for 3-4 minutes.
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7
Tip in the Patak's Madras Curry Paste and a few splashes of water, so the spices don't burn.
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8
Cook for two minutes to mix it through.
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9
Now add the chicken and stir well to coat all the pieces in the masala spice base.
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10
Seal the pieces for 3 minutes, stirring to make sure they don't stick to the bottom of the pan.
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11
Add the water, stir well and bring to a boil.
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12
Simmer the curry with a lid on for 20-25 minutes until the chicken has cooked through and is still moist.
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13
Stir half way through and add the tamarind concentrate, half the curry leaves and grated coconut.
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14
Toss and continue cooking.
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15
The gravy should be thick and coating the chicken pieces.
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16
Season to taste and garnish with the remaining curry leaves.
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17
Serve with your choice of bread.
