You will need for 4 people:

Amounts are a guide only, vary to suit individual taste.

2 large skinless chicken breasts, cut into pieces
2 Onions. Peeled halved and sliced
4 garlic cloves, finely chopped
2 cm piece of peeled ginger finely chopped
2 teaspoons of cardomom seeds
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 red chillies finely chopped. (Optional remove the seeds or add more chillies!)
1 teaspoon of fennel seed
Juice of ½ a large lemon
6 ripe tomatoes, preferably peeled and deseeded, then chopped
Salt, Sugar and water, white wine or chicken stock

Heat a little oil in a large saucepan or deep frypan, medium heat
add the onion and soften for a minute or two before adding the garlic, ginger and chilli. Stir well and cook another couple of minutes before adding all the spices, stir well over the heat for another 2 minutes to release the fragrance.

Then, stir through the diced chicken meat for a minute before adding the lemon juice, the tomatoes, pinch of salt, pinch of sugar, and a slosh of water or stock.

Stir well. Bring to a simmer. Stir occasionally, add more liquid if drying out. Should be ready in about 15/20 minutes!

Steamed Rice and Salad and you have a meal on the table in double quick time.

TIP:

to deepen the spice flavour, dry roast the spices as seeds, then grind together to make your spice