Chicken Curry with Whole Spices, Cream, and Tomatoes

This isn't my favourite chicken curry in this book, but it is quick, easy, and a nice introduction curry for people who aren't quite as into Indian flavours.

One year ago: Beef Enchiladas with Chipotle-Pasilla Chili Gravy (just seeing this recipe's name still makes me hungry, if you haven't made it, make it!)
Two years ago: Peanut Butter Cheesecake Brownies

Chicken Curry with Whole Spices, Cream, and Tomatoes (from 660 Curries)

Ingredients
2 tbsp canola oil
1/2 tsp whole cloves
4 green or white cardamom pods
2 bay leaves
2 cinnamon sticks (3" long)
4 garlic cloves, finely chopped
2 slices fresh ginger (2"x1"x1/8"), finely chopped
1 large tomato, cored and finely chopped
2 tsp Punjabi garam masala
1 tsp coarse salt
680g boneless, skinless chicken thighs, cut into 1" pieces
1/2 cup chicken broth
1/4 cup heavy cream
2 tbsp finely chopped cilantro

1. Heat oil in medium skillet over medium-high heat. Add cloves, cardamom, bay leaves, and cinnamon and cook until aromatic, 10 - 15 seconds.
2. Add garlic and ginger and stir-fry until light brown, 1 - 2 minutes.
3. Add tomato, garam masala, and salt and cook, stirring occasionally until tomato softens, 3 - 5 minutes.
4. Stir in chicken and broth. Bring to a boil, reduce heat to medium-low, cover, and simmer until cooked through 10 - 15 minutes.
5. Stir in cream and allow to warm, uncovered, 2 - 4 minutes.
6. Remove whole spices, sprinkle cilantro over curry, and serve.