A quick and easy curry without coconut milk that is gluten free and dairy free, if you choose. Super flavorful, the smell of cloves, cinnamon, and cardamom fill your kitchen as you cook. Serve with naan, pita bread, rice, or quinoa. Serves between 4-6 people depending on sides.
In a small bowl, combine the cardamom, bay leaves, cinnamon sticks, kosher salt and garam masala. In a large, deep saucepan, melt ghee (butter or oil is ok too) over medium heat. Add the small bowl of spices and stir in the pan until nice and fragrant, about a minute. Add chopped shallots, minced garlic and ginger and continue to stir as they soften. Mix in the tomato paste and cook another minute or two, until it darkens a little bit.
Add the 2 cups of strained tomatoes along with 1/2 cup broth and the honey, bring to a mild simmer over medium-low. Add the chopped chicken, if using, and simmer for about 20 minutes until cooked through. I recommend a splatter screen to avoid any tomato messes.
The last 5 minutes, stir in the cumin and heavy cream, if using, and continue to simmer over medium heat to thicken everything up. Check to make sure the chicken is cooked through and everything is seasoned the way you like it. Serve with pita or naan bread, or over brown rice.