Chicken Curry

• 3 tsp vegetable oil
• 1 bay leaf
• 4 green cardamom, 2.5cm cinnamon stick, 10-12 black peppercorns, 1 tsp cumin seeds, 2 cloves all pounded together with a pestle and mortar
• 250g onions, finely sliced
• 1/2 tsp garlic, minced to a paste
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• salt to taste
• 100g tomatoes, roughly chopped
• 1 tsp tomato paste
• 600g chicken, boned, cut into
• 2.5cm dice
• 1/2 tsp garam masala
• 2 tsp coriander leaves, finely chopped
• 1 tsp ginger, finely chopped

1. Heat the oil in a pan, add the bay leaf and pounded spices, and stir until the spices crackle and they change colour. Add the onions and saute until golden brown, then add the garlic paste. Stir continuously and keep scraping the bottom of the pan to avoid the mix getting burnt. Add the powdered spices, but not the garam masala. Mix quickly without letting the spices get burnt at the bottom. Add salt, the tomatoes and the paste and cook on slow heat, stirring slowly. As the tomatoes melt to form a sauce, add the chicken and cook on a slow heat for 20-25 minutes until the chicken is almost cooked. Sprinkle on the garam masala and simmer to finish cooking. Add coriander and sprinkle on ginger.

vegetable oil, bay leaf, green cardamom, onions, garlic, red chilli powder, coriander powder, turmeric powder, salt, tomatoes, tomato, chicken, garam masala, coriander, ginger

Taken from www.epicurious.com/recipes/member/views/chicken-curry-50023290 (may not work)