Black Pepper and Cardamom Chicken Curry

Serves 4

Ingredients
4 skinless, boneless chicken breasts (each about 100g)
8 cardamom pods
2 tbsp vegetable oil
2 red onions, peeled and sliced
1-2 garlic cloves, peeled and crushed
2.5cm piece fresh root ginger, peeled and grated
1 tsp ground black pepper
1-2 tsp mild curry paste, such as Korma paste
200ml/7 fl oz chicken stock
1 tsp clear honey
225g/8oz ripe tomatoes, chopped

Instructions
1. Lightly rinse the chicken, pat dry with absorbent kitchen paper and reserve. Crush the cardamom pods and use half of the tiny seeds to press into the chicken.Place on a plate, cover loosely and leave to marinate in the fridge for at least 30 mins.
2. Heat the oil in a heavy based frying pan, add the chicken and gently brown on all sides. Remove and reserve. Add the onions and garlic to the pan and fry for 5 minutes 
3. Sprinkle the remaining cardamom seeds with the ginger, black pepper and curry paste, stir well and simmer for 5 minutes. Slowly stir in the stock and add the chicken, honey and tomatoes.
4. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes. Place a chicken breast on each warmed serving plate, add a spoonful of yoghurt over each breast and sprinkle with chopped coriander.

Taken from Curries, Essential Recipes