Method
Chop the onion, grind the cloves, add the ground coriander and remaining spices, peel and crush the garlic, peel and grate the ginger, deseed and slice the chillies, peel the potatoes and cute into bite size chunks, cut the chicken into bite size chunks.
Spray a deep frying pan with frylight, saute the onion over a low heat for 10-15 minutes. When the onions are soft add the spice mix, and saute for a couple of minutes to coat the onions, keeping the heat set low.
Mix in the crushed garlic and grated ginger, add the chillies and continue to saute in the spices for a couple of minutes. Add the potato and chicken pieces to the pan and saute for a further 2 minutes or until coloured.
Pour in the canned tomatoes, sweetener and stock. Mix well, season and bring to the boil Simmer for 45 minutes or until the potatoes and chicken are cooked through. Meanwhile chop the fresh coriander. Serve sprinkled with the coriander and steamed basmati ric