Traditional Chicken Curry

1 full chicken cut into medium pieces 1 big white onion chopped 5 tablespoon vegetable oil 1 box passata or 3/4 tin chopped tomatoes 1/4 teaspoon whole cumin 1/4 teaspoon whole black peppercorn 2 small cinnamon sticks A few black cloves (optional) 2 tablespoon ginger and garlic paste Chilli powder depending on your taste 2.5 teaspoons salt (alter to your taste) 3.5 teaspoon ground coriander 1 teaspoon turmeric 1 punnet of fresh coriander In a shallow pan put the oil and add whole dry spices, then add the onions, let this brown over a slow heat, once they are nice caramel colour add the tomatoes or passata, let that cook for a further 5 minutes, until you can see the oil surface. Then add the all the remainder spices , cook this until it is incorporated and it is a rich sauce. Finally add the chicken and 1/2 cup water and let this cook for about 30 minutes, ensuring that you stir it every 10 minutes, if it starts to get a little dry add a little more water. Once cooked, then garnish with fresh coriander.