Heat the olive oil in a pan (with a lid) over a medium-high heat and cook the whole spices for 1 minute.
2 tablespoon Olive Oil, 1 Cinnamon Stick, 4 Cardamom Pods, 3 Cloves, 1 Bay Leaf
Turn the heat down to medium-low and add the chopped onion, garlic, and ginger. Cook for 5 minutes until the onion is soft.
1 Onion, 4 Garlic Cloves, 1 teaspoon Fresh Ginger
Stir in the ground spices and cook for 2 minutes.
1 tablespoon Paprika, 2 teaspoon Ground Coriander, 2 teaspoon Ground Cumin, 1 teaspoon Turmeric, 1 teaspoon Garam Masala, 1 teaspoon Chilli Powder, ¼ teaspoon Cayenne Pepper
Add the chicken and cook for 4-5 minutes until changed colour.
4 Chicken Breasts
Pour in the passata, chicken stock, tomato puree, and sprinkle in the sugar, salt, and pepper.
300 ml Passata, 200 ml Chicken Stock, 2 tablespoon Tomato Puree, 1 teaspoon Sugar, 1 teaspoon Salt, ½ teaspoon Black Pepper
Put a lid on the pan and simmer on low for 30 minutes. Serve with freshly chopped coriander.
1 tablespoon Fresh Coriander