Chicken Curry

• 2 tbsp. cooking oil
• 2 skinless chicken breasts, broken up into bite size pieces
• 2 tbsp any type of chili or curry paste
• a few tbsp. chicken broth
• cooking oil
• 1/2 tbsp. cumin seeds
• 2 garlic cloves, minced
• 1/3 of an onion, diced
• 1/2 tbsp grated, peeled ginger root
• 1 tbsp. garam masala (mixed spice powder, brown)
• 1/2 tsp tumeric
• 1 large tomato, diced, keeping the juices
• 1 tbsp butter
• 1/4 cup chicken broth
• 2 tbsp fresh lime juice
• 1 cup chopped spinach leaves (optional)
• plain yogurt (optional)

1. Rub the chicken pieces with the curry paste. Heat the oil in a frying pan over medium heat. Stir fry the chicken and add a few spoonfuls of broth to the pan when the chicken is almost done so that it stays moist. When cooked, remove the chicken and pan juices to a bowl (scrape to keep as much chili paste as possible) and set aside for later.
2. Heat some more oil in the pan over medium heat. Add the cumin seeds and cook for 30 seconds. Add the garlic, onion, and ginger and stir fry for a few more minutes. Add the spice powders and stir fry for 30 seconds. Add the tomato and all of its juices right away so the powders don't burn in the dry pan, then add the butter, broth, and lime juice. Stir in the chicken and curry paste liquid.
3. Turn down the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes. (Option: when the 10 minutes is almost over, stir in the chopped spinach and cook until it wilts for a spinach-chicken curry) Serve curry on rice, and with yogurt on the side if you need something to tame the spice.

cooking oil, chicken breasts, curry, chicken broth, cooking oil, cumin seeds, garlic, onion, ginger root, garam masala, tumeric, tomato, butter, chicken broth, lime juice, spinach, yogurt

Taken from www.epicurious.com/recipes/member/views/chicken-curry-50042421 (may not work)