Quick Chicken Curry

• chicken breast 1 kl., diced
• 1 onion large, finely sliced in rings
• 2 cloves garlic
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 2 bay leaves
• 3 cloves
• 2 cardamom pods
• 2 red chili peppers optional
• 1 teaspoon ground coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 carrot sliced in rings
• 1 1/8 cups frozen peas
• pepper
• 1/2 lemon
• oil or ghee
• sea salt

1. Heat the oil or ghee in a terracotta dish or large deep frying pan.
2. Brown the chicken in batches and set aside.
3. In the same pan, add a little more oil or ghee, heat up and add the onion. Cook until soft.
4. Add the garlic, ginger, cinnamon, bay leaf, cloves, cardamom, chillies, and coriander. Fry gently for 1 minute, stirring continuously.
5. Add the garam masala and turmeric.
6. Add the chicken, carrots, and peas and stir.
7. Add a little water, and season with salt and pepper to taste.
8. Cook on a low heat for 40 minutes or until the sauce thickens.
9. Add the lemon juice and serve with rice.

chicken breast, onion, garlic, ground ginger, ground cinnamon, bay leaves, cloves, cardamom pods, red chili peppers, ground coriander, garam masala, turmeric, carrot, frozen peas, pepper, lemon, oil, salt

Taken from www.yummly.com/recipe/Quick-Chicken-Curry-561440 (may not work)