Title: Chicken Curry Ii
Categories: Poultry
Yield: 4 Servings
| 1 | lb | Chicken breasts, boneless* |
| 2 | tb | Oil |
| 1/2 | ts | Cumin |
| 4 | | Cardamom seeds |
| 1 | | Thai chile |
| 2 | | Cloves |
| 2 | | Onion, med; finely chopped |
| 3 | | Tomato; whole peeled |
| 1 | ts | Ginger paste |
| 1 | ts | Garlic paste |
| 2 | ts | Soy sauce |
| 1 1/2 | ts | Garam masala |
| 1 | ts | Chilli powder |
| 1/4 | ts | Pepper |
| 3/4 | c | ;Water |
*Note: Chicken breasts should be skinless. Clean the chicken, making sure
to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom.
Add the Thai chile (be careful of the fumes) and cloves. Add the chopped
onion, then cook until brown. Then add the tomatoes, ginger paste, garlic
paste, and soy sauce. Cook together until all has a pasty texture. Add
remaining spices and mix well. Put in the chicken, and stir until coated
well with the paste. Cook for five to seven minutes, then add the water.
Cover and cook until tender, about 20 minutes. Remove the chile before
serving. Garlish with fresh cilantro and serve with cooked rice.