Chicken Curry with Cardamom

Preparation

1. Pour the oil into a large, wide sauté pan and turn heat to high. When hot, put in the cinnamon and cardamom. Ten seconds later, put in as many chicken pieces as will fit easily and brown them until golden on all sides. Remove to a bowl, leaving the whole spices behind in the pan. Brown the remaining chicken the same way, removing pieces to a bowl. Add the onions to the pan, turning heat down to medium, and sauté them until they start to brown lightly at the edges. Add the garlic and stir a few times. Now add the coriander, cumin, turmeric, and cayenne. Stir once or twice. Put in the tomatoes. Stir them until they begin to soften. Return the browned chicken and all accumulated juices to the pan, along with the chicken stock, 1/2 teaspoon salt if the stock is salted, 1 teaspoon if it is not, and bring to a boil. Cover, turn heat to medium, and cook somewhat rapidly for 15 minutes. Remove cover and turn heat to high. Cook, stirring now and then, until only a thick sauce remains.