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Preparation

• Cube the chicken.
• Chop the pepper into 1in squares.
• Finely chop the onion.
• Crush the garlic.
• Grate the ginger.
• Finely chop the green chilli.
• De-seed the cardamom pods and lightly crush in a pestle and mortar.
• Use 2 tspn of water to make a paste from curry powder, chilli powder and cardamom seeds.
• Chop the tomato into 8 pieces.

Cooking

1. Heat a wok and add oil.
2. Fry the onion for 3 min.
3. Add garlic, ginger, green pepper and green chilli and stir fry over a medium heat for 2 min.
4. Add the curry/chilli/cardamom paste, stir, and fry for 30 sec.
5. Add the chicken and fry for about 2 min to seal on all sides.
6. Add the masala sauce and tomato purée and cook for 10 - 15 min to thicken the sauce, stirring often.
7. Add the garam masala and stir well.
8. Reduce the heat and add the tomatoes, stir and cover the pan.
9. Cook for 3 min without stirring.
10. Add the whole coriander leaves, stir briefly.

Serving

1. Serve with rice.