Heat the oil in a large pan until bubbling hot.
Add the cinnamon, cloves, pandan and curry leaves, lemongrass and mustard seeds.
When the mustard seeds begin to pop, stir it all up.
Fry the onions until they begin to brown and then add the green chillies, black pepper, chillie and curry powders. Stir well.
Spoon in the garlic and ginger paste, soy sauce and turmeric. Stir to combine. Then add the cardamom.
Add in the chicken pieces and brown them for about five minutes.
Add the tamarind paste, salt and tomatoes and mix well.
To finish, pour in the coconut milk and simmer until you are happy. You can either serve this with a lot of sauce or reduce it down.
Check the consistency and serve hot.
Season with salt and perhaps a little more black pepper to taste.
Calories (Kcal) 321
Protein (g) 43
Fat (g) 21
Carbohydrates (g) 12