Curried Chicken

400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
1/4 cup olive oil or ghee (60ml)
2 onions
4 cloves garlic
1" (2.5 cm) piece peeled fresh ginger root
2" (5 cm) cinnamon stick
2 dried red chilies
1 tsp turmeric powder (5ml)
5-10 cardamom pods - seeds only, discard shells
5 whole cloves
14 ounce (400ml) can tomato sauce
1/2 cup water (125ml)
1/2 cup  (125ml) plain yogurt
1 tbsp lemon juice ((15ml)
chopped fresh coriander leaves (cilantro)

Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice, and fresh coriander leaves to garnish.