CHICKEN CURRY II

14.09.2008 | Author: Cook | Posted in Chicken
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CHICKEN CURRY II


Servings: 4
Ingredients: 

  • 1 lb Chicken breasts, boneless*
    • 

  • 2 T  Oil
    • 

  • 1/2 t  Cumin
    • 

  • 4    Cardamom seeds
    • 

  • 1    Thai chile
    • 

  • 2    Cloves
    • 

  • 2    Onion, med; finely chopped
    • 

  • 3    Tomato; whole peeled
    • 

  • 1 t  Ginger paste
    • 

  • 1 t  Garlic paste
    • 

  • 2 t  Soy sauce
    • 

  • 1 1/2 t  Garam masala
    • 

  • 1 t  Chilli powder
    • 

  • 1/4 t  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.

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