Title: Chicken Curry #1
Categories: Indian Chicken
Yield: 4 Servings
| 1 | lb | Chicken breast, boneless and skinless |
| 2 | tb | Oil |
| 1/2 | ts | Cumin |
| 4 | | Cardamom seeds |
| 1 | | Thai chile |
| 2 | | Cloves |
| 2 | md | Onion, 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 |
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.