Baked chicken curry

Ingredients

• 2 tbsp tomato purée
• 1 tbsp Dijon mustard
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp chilli powder
• 100ml/3½fl oz single cream
• 4 boned, skinned chicken breasts (weighing approximately 560g/1 lb 4oz in total)
• salt and freshly ground black pepper, to taste
• 4 tbsp vegetable oil
• 5cm/2in piece cinnamon stick
• 6 cardamom pods, cracked open
• 6 cloves
• 140g/5oz onions, cut into fine half-rings
• 2.5cm/1in piece fresh root ginger, peeled and cut into fine slices, then into fine strips
• 1-3 hot green chillies, cut at a diagonal into fine strips
• ½ tsp black or yellow mustard seeds
• 1 clove garlic, finely chopped
• cooked basmati rice, to serve

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