Spicy Chicken Korma

Serves 4

5cm piece root ginger, peeled
4 cloves garlic, peeled
1tbsp ground cumin
1tbsp ground coriander seeds
1tbsp olive oil
2 fresh bay leaves
1 cinnamon stick
6 cardamom pods, bruised
pinch of ground cloves
1/2tsp cumin seeds
1 onion, peeled and finely chopped
4 skinless, boneless chicken breasts, cubed
400g can chopped tomatoes with chilli in tomato juice
100ml low fat coconut milk
chopped fresh corinader, to garnish
basmati rice, to serve

In a food processor, blend together the ginger, garlic, cumin and coriander seeds with a little water to make a paste.
Put the olive oil, bay leaves and all the spices in a non stick pan.  Cook gently, stirring, for 2-3 mins.  Add the onion and the spicy paste and cook for a further 5 mins.  Stir in the chicken and cook until sealed - add a little water if it gets too dry.
Add the tomatoes (plus 150ml water if the mixture seems too thick).  Simmer for about 15 mins until the chicken is cooked.
Add the coconut milk and cook for another 5 mins.  Remove the cinnomon stick and bay leaves, scatter with the coriander and serve with basmati rice.