|1,7 kg||chicken — pieces|
|1||onion — finely chopped|
|5 ml||curry powder|
|4||cardamom — pods|
|5||black peppercorns — whole|
|1||cinnamon — stick|
|2||garlic — cloves, finely chopped|
|410 g||cherry tomatoes|
|700 ml||stock — chicken|
|500 ml||basmati rice — rinsed and drained|
|fresh coriander — to garnish|
1. Heat the oil in a large pan with a lid over high heat. Season the chicken. Working in batches, cook the chicken, turning once until browned. Remove and set aside. Add the onion to the pan and cook, stirring for 5 minutes or until soft and light golden. Add the spices and garlic and stir to coat. Add the tomatoes and stock and cook, stirring, for a further 2 minutes.
2. Reduce the heat to medium, return the chicken to the pan with stock and bring to a simmer. Cook for 30 minutes or until cooked through.
3. Top with coriander and serve with rice.