Method
To make the curry paste, chop the chillies, garlic cloves, ginger, coriander stems and a pinch of salt then blend together in a food processor
Mix together the turmeric, cumin, garam masala and fenugreek.
Leave to one side until later. Remove seeds from the cardamom pods.
Chop chicken breasts into chunks.
Heat two tablespoons of oil in a pan, cook the onion slowly until golden (15 to 20 minutes). Then mix in the curry paste with the onion and cook for 5 minutes.
Next add in the spice mix and cook until fragrant. Remove the onion mix from the pan and place in a bowl.
Add one tablespoon of oil to a pan and cook the chicken until golden.
Tip into a bowl and set aside. Add about 200g of basmati rice to a pan of water, bring to the boil and simmer until soft and fluffy.
Return the onion mix to the pan and add cardamom, tinned tomatoes, 400ml of water and a cinnamon stick. Bring to the boil and simmer for 20 minutes or so.
Return the chicken to the pan with the sauce and cook until the sauce has thickened and chicken is cooked through. Then stir in the yogurt and cream.
Serve with rice.