First make the masala paste. Grind the cardamon, cloves, white poppy seeds, coriander and coconut together using pestle and mortar, or pulse in a small food processor, until you have a fine paste.
For the curry, make a paste by pounding the ginger and garlic cloves using pestle and mortar or by blending them in a small food processor.
Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste, ginger and garlic paste and fry for 2–3 minutes.
Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes.
Then add about 125ml/4fl oz of water and cook gently until the chicken is tender.
Garnish with coriander leaves and serve with rice.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.