This is mass good.
Gather for cooking:
- Olive Oil or Ghee
- 1 and 1/2 Tbs. cumin seed
- 1 Tbs. corriander seed
- 10 to 12 black pepper corns
- 1 or 2 meduim bay leaves
- 8 cardamom pods
- 4 cloves
- 1 medium onion
- 3 to 5 cloves of garlic, very finely chopped or minced
- 4 split, boneless, skinless chicken breasts cut into one 3/4 in.
pieces
- 1 and 1/2 tsp. mustard seed
- 1/4 tsp. asofetida powder
- 1/4 tsp. tumeric
- 1/2 tsp salt
- 8 oz. plain, fattening--do not attempt to make this work w/that
fat free crap--yogurt.
- 14 oz can diced tomatoes
In saute pan or wok on meduim-high heat, heat barely enough to cover
bottom of saute pan olive oil or ghee on medium high heat. Add onions
and garlic, saute until lightly caramelized. Grind spices (2-7) into a
powder. Add to pan and cook three minutes, stirring occasionally. Add
chicken, mustard seed, tumeric, asofetida powder, salt and 1 and 1/2 Tbs.
olive oil
or ghee, cook 5 minutes, stirring frequently. Reduce heat to meduim-low.
Add yogurt, cover and cook 5 more minutes. Add tomatoes. Cook covered
ten minutes. Remove lid and cook until reduced so that the curry is
slightly thick.
Serve with rice or other indian food. Don't forget that beer, especially
good lager goes well with Curry.