Hot and Spicy Curry Chicken

• 3 ounces coconut cream pudding mix
• 6 ounces yogurt
• 14 cup dry milk
• 34 cup water
• 6 jalapenos
• 1 tablespoon olive oil
• 12 teaspoon cardamom pod
• 12 teaspoon coriander, pods
• 12 teaspoon cumin
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon garam masala
• 12 cup yellow curry powder

1. Grind cumin, cardamom, coriander, garam masala, chili powder, cayenne pepper, jalapenos, 1/4 cup curry powder to pan and cook with oil to make roux.
2. Add water almost immediately as spices begin to toast, add coconut cream pudding mix and yogurt and blend.
3. Reduce sauce slightly and add chicken (cut up into little pieces).
4. Add remaining 1/4 cup curry powder slowly as chicken cooks (using 3 minute intervals).
5. Cool and serve.

coconut cream pudding, yogurt, milk, water, jalapenos, olive oil, cardamom pod, coriander, cumin, chili powder, cayenne pepper, garam masala, curry powder

Taken from www.food.com/recipe/hot-and-spicy-curry-chicken-464097 (may not work)