In a small bowl, whisk together the coriander, cumin, paprika, cardamom, cayenne pepper, and nutmeg. Set aside.
Heat a large skillet over medium heat. Add oil. When oil is hot, add chicken pieces. Be sure they do not touch. Cook in batches if necessary.
Brown chicken, then cook until opaque. Remove from pan to a plate. Set aside.
If needed, add more oil to pan. Add onions and cook them until they just start browning on the edges.
Stir in the mixture of spices. Cook for about two minutes, stirring constantly, to toast spices.
Add fresh ginger, tomato paste and cream to the skillet, stirring to mix thoroughly. Add the chicken into the sauce. Increase heat to medium to bring the mixture to a simmer, then turn the heat to low and continue cooking, stirring occasionally, until sauce thickens to desired consistency.
The serving size for this dish is fairly small. If you want larger Americanized portions, you will need to account for this.
Fat: 21 grams
Carbs: 4.8 grams
Fiber: 1.4 grams
Protein: 24.8 grams
Net carbs: 3.4 grams