chicken curry

• 1 12 inches ginger, peeled
• 6 cloves garlic
• 2 serrano chilies
• 12 cup vegetable oil
• 2 onions, chopped
• 2 teaspoons ground cardamom
• 2 -3 cinnamon sticks
• 5 bay leaves
• 6 peppercorns
• 2 tablespoons ground coriander
• 2 tablespoons cumin
• 12 teaspoon turmeric
• 1 dash cayenne, to taste
• 2 tomatoes, chopped
• 4 boneless skinless chicken breasts
• salt
• 34 cup water, divided
• fresh cilantro (to garnish)

1. mince the garlic, ginger and chiles in a food processor.
2. heat oil in skillet.
3. add onions, and brown, about 5 minutes.
4. add chile mixture, saute for 1 minute, add 1-2 tbsp water and form into a paste.
5. add the additional spices, 2 more tbsp of water and cook 2-3 minutes.
6. stir in tomatoes.
7. add the chicken and cook until browned, add salt and 1/2 c water, cover, simmer for 30 minutes or until chicken is cooked through.
8. garnish with cilantro.

ginger, garlic, serrano chilies, vegetable oil, onions, ground cardamom, cinnamon, bay leaves, peppercorns, ground coriander, cumin, turmeric, cayenne, tomatoes, chicken breasts, salt, water, fresh cilantro

Taken from www.food.com/recipe/chicken-curry-60782 (may not work)