MOB's Chicken Madras
Add garam masala, chilli powder, turmeric and crushed cardamom pods (pod and seeds) to a wide frying pan with a splash of oil. Cook for a minute on a medium heat to toast the spices.
Add crushed garlic cloves and a large knob of grated ginger. Stir them in. Add finely chopped onions. Coat the onions in the spices.
Add your chicken thighs and cook for 5 minutes until nicely browned.
Add a heaped tablespoon of tomato paste. Stir it in and add tins of plum tomatoes. Break them up with a spoon, bring the curry to a boil. Turn down the heat and allow to simmer for 20 minutes.