Heat the oil in a large frying pan, add the onion, peppers and cardamom and fry over a fairly high heat for 5-6 minutes or until the onions are browning, stirring occasionally.

Add the chicken and ginger and cook for a further
3 minutes, stirring. Sprinkle over the cumin, chilli and garam masala and fry for 30 seconds more, stirring.

Pour over the stock, season well and bring to a gentle simmer. Cook for 20 minutes, or until the chicken is tender and the sauce is well reduced, stirring occasionally.

Add the crème fraîche and cook for a final 1-2 minutes, stirring

Serve topped with lots of coriander, roasted cauliflower (see page 209) and large portions of cooked green vegetables. (Try to avoid eating the cardamom pods.)