Drizzle 2 tablespoons of olive oil into a wide, deep saucepan and add the sliced onion, cinnamon stick, bashed cardamom pods and cloves. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
Add in the crushed garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala. Stir and fry uncovered on a low heat for 2 more minutes – add a splash of water if it starts to get dry.
Add in the chopped chicken and stir to coat the chicken in the spices. Continue frying for a couple of minutes to allow the chicken to brown slightly.
Add in the tinned tomatoes and salt. Stir and bring to the boil. Cover with a lid and turn the heat down low. Cook for 10 minutes then remove the lid and cook for a further 10 minutes, until the sauce is thick and the chicken is cooked.
Just before serving the curry, add the quartered plum tomatoes and coriander leaves to the curry and stir. Serve scattered with more coriander leaves and with some rice and a beer or a glass wine.
Nutrition information is approximate and meant as a guideline only.