Myree's Chicken Madras

Remove any skin on the chicken and cut into bite size pieces. Finely chop the chillies, and do not remove the seeds.

Heat the oil in a large non-stick pan, add the cloves and cardamom and wait till they sizzle.

Add the onions and fry until dark brown, the onions must be dark for the perfect result.

Now add the green chillies, ginger and garlic and cook for 30 seconds.

Next add the red chilli powder, cumin, coriander, turmeric and salt and stir frequently.

Add the chicken and 50ml of water and mix well for 2-3 minutes.

Finally add the nutmeg and tomatoes; cook covered for a further 20 minutes on a medium heat or until chicken is tender.

When ready to serve, sprinkle with garam masala and fresh chopped coriander.