This is mass good. Gather for cooking:
  1. Olive Oil or Ghee
  2. 1 and 1/2 Tbs. cumin seed
  3. 1 Tbs. corriander seed
  4. 10 to 12 black pepper corns
  5. 1 or 2 meduim bay leaves
  6. 8 cardamom pods
  7. 4 cloves
  8. 1 medium onion
  9. 3 to 5 cloves of garlic, very finely chopped or minced
  10. 4 split, boneless, skinless chicken breasts cut into one 3/4 in. pieces
  11. 1 and 1/2 tsp. mustard seed
  12. 1/4 tsp. asofetida powder
  13. 1/4 tsp. tumeric
  14. 1/2 tsp salt
  15. 8 oz. plain, fattening--do not attempt to make this work w/that fat free crap--yogurt.
  16. 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.