Brown chicken thighs all over in hot oil, and set aside. In the same pan, fry a chopped onion, a couple of crushed cloves of garlic,
a Tbs chopped ginger, 6-7 crushed cardamom pods, a tsp fennel seeds, a tsp hot chilli powder, 2 tsp crushed cumin seeds, 2 tsp crushed
coriander seeds, a stick of cinnamon, a couple of cloves and a tsp ground turmeric. Return the chicken to the pan and add 3-4 chopped tomatoes
and a cup of coconut milk. Bring to a simmer, cover and cook gently for about 30 minutes. Garnish with fresh coriander leaves and serve with rice.