Indian Hot Chicken Curry

• 1 pound chicken breasts boneless, skinless
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin
• 4 each cardamom seeds
• 1 each thai bird's eye chili peppers
• 2 each cloves
• 2 medium onions finely chopped
• 3 each tomatoes whole, peeled
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 teaspoons soy sauce, tamari
• 1 1/2 teaspoons garam masala
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 3/4 cup water

1. Clean the chicken, making sure to cut off all fat.
2. Heat the oil, then brown the cumin seeds and cardamom.
3. Add the Thai chile (be careful of the fumes) and cloves.
4. Add the chopped onion, then cook until brown.
5. Then add the tomatoes, ginger paste, garlic paste, and soy sauce.
6. Cook together until all has a pasty texture.
7. Add remaining spices and mix well.
8. Put in the chicken, and stir until coated well with the paste.
9. Cook for five to seven minutes, then add the water.
10. Cover and cook until tender, about 20 minutes.
11. Remove the chile before serving.
12. Garlish with fresh cilantro and serve with cooked rice.

chicken breasts, vegetable oil, cumin, cardamom seeds, peppers, cloves, onions, tomatoes, ginger paste, garlic, soy sauce, garam masala, chili powder, black pepper, water

Taken from recipeland.com/recipe/v/indian-hot-chicken-curry-36529 (may not work)