This is a recipe Jacque says is sooooo delicious. It's from one of her Australian cookbooks.
2 T peanut oil
1 large brown onion (200g) sliced thinly -same; as a yellow onion
2 cloves garlic, crushed
1 T coriander seeds
1 T ground cumin
1 t ground turmeric
1 t ground ginger
1 t garam masala
1/2 t ground cardamom
2 t chili powder
1 t coarsely ground black pepper
1.5 kg chicken breast fillets, chopped coarsely, use chicken tenders (2-3 lbs.)
1/4 c tomato paste
1 1/2 c chicken stock
1/2 c water
1 t cornflour (cornstarch)
3/4 c coconut cream
2 T coarsely chopped fresh coriander
Heat oil in large saucepan, cook onion and garlic, stirring until onion softens. Add coriander seeds, cook stirring about 1 minute or until seeds start to pop. Add remaining spices, cook, stirring until mixture is fragrant.
Add chicken to pan, turning to coat pieces in spice mixture, cook, stirring until chicken is just browned.
Stir in tomato paste, stock and the water, bring to a boil. Reduce heat, simmer, covered about 20 minutes or until chicken is cooked through.
Blend cornflour (cornstarch) with coconut cream in small bowl, stir into chicken curry. Bring to a boil, cook, stirring until mixture boils and thickens slightly. Just before serving stir in fresh coriander.
Serve with batsami rice. For a sweeter taste, stir in sweetened coconut(or unsweetened coconut if preferred) into rice while cooking.