Curried Chicken in Cardamom infused Coocnut milk

Who woudn't want to have a good chickenb curry. I do make lot of variety of food here at home. But after a week or so I need my delicous curry. And I am always looking for making some new ones.

One of the blogs I often visit is e.curry and I love Soma's recipes and her pictures are just inspiring and dishes are sensational.

According to her this hot steaming curry, used to be placed at the center of the table, & all us little kids eyed it with utmost enthusiasm, while waiting for our turns.
I have to admit she is correct, that is what happend here too. Hubby and daughter coudn't wait to digg into this when I made a week or so ago.
And I am sure this is one dishe which is going to be on my family table often.
Want to see how Soma's delcious curry looks like , then pop over to her place

4 Chicken Breasts Boneless, Skinless & cubed in to 1″ pieces
2 Medium sized Potatoes Peeled & Cubed
2 medium Onions Cut into half and sliced thinly into half moons
2″ piece of Ginger peeled and ground into paste
5 cloves of Garlic mashed
1/2 Cup Tomato Puree mixed with 1/2 cup water
1 teaspoon Turmeric
3 Teaspoon Red Chilli Powder (Optional)
4 Cloves
8 Small Green Cardamoms
2″ Cinnamon stick
3/4 Cup of Coconut Milk
5-6 Tablespoons of Oil
Salt
1/2 Teaspoon Sugar
1/2 Cup Chopped Cilantro ( i used less)

Preparation:
Grind the seeds of 8 Green Cardamoms and mix it with the Coconut Milk and Keep aside.
Heat Oil in a deep Pan. Add the Cloves, & Cinnamom Sticks. When they start to sizzle, add the sliced Onions & the sugar. Fry till they are glazed & slightly brown.
Add the cubed chicken, salt, Turmeric & Chilli Powder & fry the Chicken tossing them often till they are light brown on almost all the sides.
Add the Potatoes, mashed Garlic, the ginger paste, & Tomato Puree fry at medium heat till the oil starts to bubble up and the mix leaves the sides of the pan. Be careful to scrape off the bottom of the pan often to prevent it from burning. If you feel the bottom is sticking too often, feel free to add few spoons of water.
Add the coconut milk with cardamom and potaoes; cook till the chicken pieces are tender. Switch off the heat and garnish with chopped cilantro.
I added 2 tsp of garam masala 5 minutes before the chicken was fully cooked. ( Optional , but i love it)
I have been making the chicken few times so made this today again and thought will add anew picture.