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1
Preheat oven to 325F/170C/Gas Mark 3.
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2
Roast the whole black cardamoms for 10 minutes in the preheating oven.
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3
Set aside to cool.
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4
Using a mortar and pestle or coffee grinder, add all the herbs and spices and grind well until you have a fine powder.
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5
Mix well and set aside.
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6
Peel and quater the onions and puree them in a blender.
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7
In a large deep frying pan with a lid, heat the oil over medium heat, add the onion puree and saute gently until opaque.
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8
Add 1-2 tablespoons of the spice mix (the rest can be kept in a tightly sealed screw-top jar for another time).
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9
Mix well.
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10
Add the garlic, chili and ginger and continue to mix and heat.
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11
Chop the tomatoes finely and add to the onion spice mix.
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12
If it is looking a little dry at this point, add a little boiling water.
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13
Add a big squirt of tomato puree and continue cooking until the tomatoes break down.
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14
Add more boiling water if needed, but not too much boiling water, just enough to moisten the sauce.
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15
Cut the chicken breasts into large bite size pieces and add to the curry sauce.
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16
Cover pan with a lid.
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17
Leave to simmer gently for 25-30 minutes till the chicken is cooked through.
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18
Serve with basmati rice.
