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Place the chicken on a plate, season well and set aside.
Spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onion and stir-fry for 5-6 minutes or until starting to lightly brown.
Stir in the ginger, garlic, curry powder, cumin, coriander, cinnamon, paprika, cardamom seeds,
ground cloves and turmeric and stir-fry over a high heat for 1-2 minutes.
Add the chicken and cook for 2-3 minutes until sealed, then add the tomatoes and stock. Bring to the boil, cover tightly, reduce the heat to low and allow to simmer gently for 40-45 minutes, stirring occasionally, until the chicken is cooked through.
Remove the frying pan from the heat, adjust the seasoning to taste and serve garnished with chopped coriander and sliced green chillies. If you enjoy a creamier curry or want to make the curry less hot Swirl some fat free natural yogurt.