Remove the skin from the chicken breast if necessary and cut into 2cm cubes.
Finely slice the onions.
Finely chop the red chillies and the garlic.
Heat a splash of oil in a wide bottomed saucepan. Add the sliced onion and sauté over a medium heat until golden brown. Add the chopped chilli and garlic and cook for 2-3 minutes. Stir in the ground spices, cook for a minute and then add the chicken pieces. Continue cooking the chicken in the
pan until nicely coloured, then add the seeds from the cardamom pods, tomato puree and stock. Bring to a simmer and cook for 10 minutes or until the chicken pieces are cooked through.
Finish the curry with a squeeze of lemon juice.
«A Madras style curry can easily be made with lamb. Cook the lamb for longer (at least 1 hour) and over a low heat until the lamb is completely tender.»