Home-Style Chicken Curry

2 Tbsp canola oil (30 mL)
1 2-inch cinnamon stick (1)
2 dried bay leaves (2)
5 whole cloves (5)
3 green cardamom, lightly bruised (3)
5 black peppercorns (5)
1 tsp cumin seeds (5 mL)
1 large onion, finely chopped (1)
1 Tbsp minced garlic (15 mL)
1 Tbsp minced ginger (15 mL)
¼ tsp turmeric powder (1 mL)
½ tsp red chilli powder (2 mL)
1 tsp cumin powder (5 mL)
1 tsp coriander powder 5 mL
½ tsp garam masala (2 mL)
2 medium-sized tomatoes, finely chopped (2)
½ cup plain yogurt, beaten till smooth (125 mL)
2 large chicken breasts, cubed (2)
water, as needed
finely chopped fresh coriander leaves, for garnish
1. Heat oil in a heavy bottomed pan and sauté cinnamon stick, bay leaves, cloves, cardamom and peppercorns, until they begin to sizzle. Add cumin seeds and onions, and fry for 3-5 minutes until onions are translucent and tender. Add garlic and ginger, and sauté for another minute or two until fragrant.
2. Add in turmeric, red chili powder, cumin, coriander powder, and garam masala. Fry for 1 minute. Mix in chopped tomatoes and cook for a few minutes until tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yogurt forming a smooth gravy base.
3. Add in chicken pieces, water if necessary and allow to cook covered for 10-15 minutes on medium-low heat until chicken is cooked. Garnish with fresh chopped coriander leaves and serve piping hot.