Ingredients
2 tablespoons olive oil
1 cinnamon stick
10 curry leaves (or 2 bay leaves)
1 clove garlic, crushed
1 tablespoon chopped ginger
1 cardamom pod, bruised
1 clove, bruised
2 onions, chopped
1 tablespoon sweet paprika
½ teaspoon chilli powder, or to taste (optional)
¼ teaspoon ground turmeric
1 teaspoon Roasted Curry Powder
2 tablespoons tomato paste
1 cup chopped or canned tomatoes
1 chicken, cut into 8-12 pieces; or 1kg (2 lb 3 oz) chicken maryland pieces, cut in half at the joint
5 cups water or chicken stock
½ cup coconut milk
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup chopped coriander (cilantro) leaves

Method
Heat oil in a pan over medium heat. Add the cinnamon, curry leaves, garlic, ginger, cardamom and clove and cook for 30 seconds without burning. Add the onion and sauté until golden brown - about 2 minutes.

Add the paprika, chilli powder, turmeric, curry powder, tomato paste and tomatoes and cook for a further minute. Add the chicken and cook for 3 minutes, stirring until chicken is brown. Add water or chicken stock to cover the pieces. Cook until meat is tender. Add coconut milk and bring to the boil. Remove from heat, check seasoning and add salt and pepper to taste (you won't need much salt if you used chicken stock).

Serve sprinkled with chopped coriander (cilantro) and steamed rice.