Chicken Dopiaza

• 3 tablespoons oil
• 1 tablespoon curry
• 1 tablespoon garam masala
• 1 teaspoon hot curry (optional)
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 4 onions (2 rustically sliced & 2 sliced into thin wedges)
• 2 chicken breasts, sliced into small pieces
• 4 garlic cloves, minced
• salt and pepper, to taste
• 1 cup chicken broth
• 2 (12 ounce) cans chopped tomatoes with juice

1. In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin.
2. Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke).
3. Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes).
4. Remove onions from pan with a slotted spoon and set aside.
5. Add sliced chicken and garlic to the pan, along with salt & pepper to taste.
6. Saute chicken 5 to 7 minutes.
7. Mix in the reserved onions, chicken broth and the chopped tomatoes with juice.
8. Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens.
9. Serve along side Basmati rice and fresh naan.

oil, curry, garam masala, hot curry, cinnamon, cumin, onions, chicken breasts, garlic, salt, chicken broth, tomatoes

Taken from www.food.com/recipe/chicken-dopiaza-113070 (may not work)