Chicken curry

Cut 1 chicken in 8 pieces and skin. Finely chop 1 big onion, 3 cloves of garlic, a generous piece of fresh ginger. Sauté in cooking oil of your choice, ghee or butter. Add 3/4 tsp. of curcuma, 1 1/2 tsp. of ground coriander seeds, 1 tsp. of ground cumin, 1 tsp. or more according to taste of chili powder, a stick of cinnamon, 2-3 cloves, 3 cardamom pods. Be generous with the use of spices. I'm talking full teaspoons, not levelled ones.
Fry until spices become fragrant, add skinned chicken pieces, fry on low heat until chicken meat is changing colour, add sufficient water to barely cover chicken pieces, salt and black pepper. Bring to boil, then simmer on low heat. A few minutes before chicken is ready, add a good half a cup of coconut milk or cream; or a bit of both.  
Serve with plain Basmati rice and a dry vegetable dish, or with peas pilaf, (without the saffron for better contrast, the curry already is yellow). Put a small bowl of ajaar (Indian/Pakistani pickles, like mango or lime pickles), on the table. (No, mango chutney is no substitute!)  
This isn't one of my own recipes, but one of my long time favorites. With time, the original recipe went through a few minor changes.