Chicken Curry with Whole Spices, Cream, and Tomatoes

Working in an Indian restaurant kitchen can be brutal. I want to expunge the memory of those long hours on my feet. Let me also forget about repeatedly lowering my arm into a 700°F tandoor to slap a piece of dough for naan. I have almost managed to erase the recollection of scrubbing pots when the dishwasher chose to quit on the busiest Saturday night, not to mention that hard-to-get-along-with boss who gave new meaning to the term “hell’s kitchen.” What I do enjoy reminiscing about are the