I have a new curry for you...

[Workingman]

Mild and creamy and just so yum. Serves four.

2 chicken breasts or three boned and skinned chicken thighs (my choice) cut into bite sized pieces.
2 medium onions roughly chopped
2 crushed garlic cloves
1 inch of grated ginger or tsp of powder
1 dsp ground cumin
1 dsp ground coriander
1 dsp turmeric
1 tsp chilli powder or more if a hotter curry is liked.

2 inch stick of cinnamon......
6 crushed cardamom pods... Place all in a muslin bag. If these are not available try 1 dsp of Garam masala
6 cloves..............................

350 ml chicken or veg stock
large tub of Elmlea (or real cream)
oil
S&P to season

In a small amouint of oil slowly fry the onions till about to caramelise then add the garlic and ginger. After a few more minutes add the dry spices for 30 seconds. If using Garam masala do not add it yet. Transfer the onions to a blender and using a little stock blitz to a smooth paste and set aside.

In a deep pan fry the chicken till cooked through, about 3-4 mins, then add the blitzed onions to re-heat. Add the stock and and bring to a simmer then add the bagged spices or Garam masala. Keep on a very low simmer for 25 mins or so before slowly adding the Elmlea (cream) and heat through - do not boil. Remove the muslin bag and add S&P as required.

Serve over vegetable fried rice.