Indian Chicken Curry

• 6 boneless skinless chicken breasts
• 2 medium onions
• 2 medium tomatoes
• 3 teaspoons ginger paste (found at any Indian store)
• 3 teaspoons garlic paste (found at any Indian store)
• 2 teaspoons turmeric powder
• 4 teaspoons garam masala
• 10 whole cloves
• 3 teaspoons coriander powder
• 3 teaspoons cumin powder
• 1 teaspoons chilli powder (more or less to taste)
• Salt to taste
• 4 teaspoons olive oil (can use vegetable oil)

1. Saute diced onions, ginger and garlic in the oil on high heat, stirring constantly until light brown
2. Reduce heat to low, add diced tomatoes. Stir well and cook for 5 minutes
3. Add and stir in all spices one at a time and let it simmer on medium heat for 4-5 minutes
4. Add the chicken and a few cups of water (water is subjective and depends how watery you want the curry). Some of the water will evaporate too, so keep an eye on that and add more if it gets too dry
5. Cook 30-45 minutes on low/medium heat, stirring periodically
6. Add salt and chilli to taste
7. Serve with rice

chicken breasts, onions, tomatoes, ginger paste, garlic, turmeric powder, garam masala, cloves, coriander powder, cumin powder, chilli powder, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/indian-chicken-curry-1262777 (may not work)