Chicken Curry with Whole Spices, Cream, and Tomatoes from 660 Curries by Raghavan Iyer

Name: Chicken Curry with Whole Spices, Cream, and Tomatoes from 660 Curries by Raghavan Iyer
Ingredients: 1 large tomato, cored and finely chopped; 2 teaspoons Punjabi garam masala; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 teaspoon coarse kosher or sea salt; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), finely chopped; ¼ cup heavy (whipping) cream; ½ cup low-sodium canned chicken broth or water; 4 medium-size cloves garlic, finely chopped; 2 cinnamon sticks (each 3 inches long); 2 fresh or dried bay leaves; 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 4 green or white cardamom pods; ½ teaspoon whole cloves; 2 tablespoons canola oil

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Working in an Indian restaurant kitchen can be brutal. I want to expunge the memory of those long hours on my feet. Let me also forget about repeatedly lowering

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Ingredients

1 large tomato, cored and finely chopped
2 teaspoons Punjabi garam masala
2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
1 teaspoon coarse kosher or sea salt
2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), finely chopped
¼ cup heavy (whipping) cream
½ cup low-sodium canned chicken broth or water
4 medium-size cloves garlic, finely chopped
2 cinnamon sticks (each 3 inches long)
2 fresh or dried bay leaves
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 green or white cardamom pods
½ teaspoon whole cloves
2 tablespoons canola oil