(Nicole and I ate this at an East Indian Restaurant one time when I went to visit her.)

1 oz Cardamom
4 Chicken Breast
16 oz coconut milk
2-3 piece Cinnamon
3 tsp Cumin Powder
3-4 clove Garlic
50 grams Ginger
2 Onions
1/2 tsp Red Chili powder (optional)
1-2 tsp Salt
1 Tomato
3/4 tsp Tumeric powder

Remove the skin from the chicken then wash it thoroughly four to five times and cut it into bite size pieces. Peel the skin off the onions and finely chop them. Shred the garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cardamom (with shells) together to a coarse powder.Pour enough oil to just cover the base of a dry medium to large saucepan and heat until the oil is hot but not smoking. Add the garlic and the onions to the oil . Fry until the onions brown. Remove the saucepan from the heat and leave to stand.

Place all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel. Add about half a cup of water and mix. Pour the spice mixture into the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated. Reduce to low heat. Add the salt, tomato and ginger, coconut milk and cook for 10 – 15 minutes. Then add enough water to just cover the chicken. Place a lid on the saucepan and bring to boil. Reduce to medium heat and simmer for 10 minutes or until the chicken is tender and cooked. Add the cadamom / cinnamon powder 5 minutes before the chicken is served. Chicken curry is ready to be served straight away but tastes even better the next day!