Heat the oil in a large pan over medium-high heat. Add the cardamom pods, whole cloves, bay leaves and mustard seeds. The mustard seeds will start to pop; at this point, add the chopped onions and garlic. Cook until onion is soft.
Add the chicken pieces to the pan and brown on all sides. Whilst browning, add the root ginger, turmeric, cumin, salt and pepper.
Once the chicken is browned, add the chopped tomatoes, ground coriander and chilli powder.
Reduce the heat to low, cover the pan and simmer for 30 minutes. After 30 minutes, add the green pepper. Continue to simmer for another 30 minutes.
Taste and season as needed with salt and additional chilli. Add the garam masala and simmer a further 20 minutes. (Remove the lid and simmer uncovered if the mixture is too watery.)
Before serving, garnish with chopped fresh coriander.
Nice stew! Yet another amateur version of an "authentic" restaurant curry. Is my sarcasm coming across well? I followed this recipe to the letter and in no way does my curry look like the photo shown by dirtysaffa!!! - 28 Jun 2015
This was ok i guess, i think it would have benefitted from using tinned tomatoes instead of fresh as tinned have a more robust deep flavour, or maybe a couple of teaspoons of tomato puree if using fresh tomatoes. All in all it was ok but i feel it just lacked a bit of depth of flavour. - 03 Jul 2015