Ingredients –
 2 medium onion diced
4 cloves garlic crushed
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
1tsp turmeric
1tsp salt
4 cardamom pods seeds only crushed
2 cloves crushed
1 or 2 Chillis finely chopped
1 inch cube ginger grated
1 large tbsp tomato purée
4 chicken breasts cut into chunks
50ml water
200ml coconut yogurt*
2tbsp chopped coriander
Method –
Fry onion on med heat in a tbsp of coconut oil or veg oil until soft. Add garlic, ginger, chillies and all dry spices,  fry for a couple of minutes before adding tomato purée followed by chicken. Cook for 5 minutes whilst stirring then add water, cover and simmer until chicken is cooked through. Add the yogurt, bring back to temperature and finish with the coriander before serving.
*can be substituted with canned coconut milk