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Ingredients:

• 1 kg of skinless chicken pieces
• 2-3 tablespoons cooking oil
• 1 med/large onion thinly sliced
• ½ -1 tin peeled/sliced/chopped tomatoes (depending on your preference)
• 2 bay leaves
• 4 cardamoms
• 2 cloves
• 2 medium sticks cinnamon
• 3-4 cloves garlic (crushed)
• 1-1½ inches fresh ginger (crushed)
• 1 sprig curry leaves
• 3 tablespoons Spice Emporium medium wet masala
• ½ teaspoon turmeric powder
• 1 teaspoon garum masala
• ¾ teaspoon salt
• Bunch fresh coriander (for garnishing)
  
  Optional:
  1½ to 2 cups of peas
  potatoes

Method:

1. Heat oil in a large pot.
2. When oil is hot, put cinnamon sticks, bay leaves, cloves and cardamoms into the oil for about 30 seconds until the aromas start to appear.
3. Add onions and cook very gently until they are soft and translucent – but not browned. Be careful the onions do not catch the bottom of the pan.
4. Then add the masala and the turmeric – again being careful that it does not catch the bottom of the pan. Cook gently for about a minute until the aromas of the powders start to rise.
5. Add the salt.
6. Then add the crushed garlic and ginger. Cook gently for a minute or so.
7. Add the tomatoes and stir until the tomatoes and the masala blends and a gravy appears.
8. Add the chicken and stir around well to coat the pieces.
9. If you want to add peas or potatoes, do so at this stage.
10. Cover and simmer very gently for 30-45 minutes (or until the chicken is cooked) stirring every so often. Be careful it does not catch. (if the curry seems a bit dry at this stage, add a half a cup of water)
11. When the chicken is tender and ready to serve, stir in a teaspoon of garum masala – this is used to enhance the flavour of the curry.
12. Sprinkle the curry with chopped coriander leaves for decoration and serve.