Indian Chicken Curry

• 4 Tablespoons Olive Oil
• 2 whole Bay Leaves
• 1/2 teaspoons Whole Pepper
• 3 whole Green Cardamom
• 1/2 sticks Cinnamon
• 1- 1/2 cup Chopped Onion
• 1 teaspoon Ginger Garlic Paste
• 2 Tablespoons Coriander Powder
• 1 Tablespoon Cumin Powder
• 2 teaspoons Salt, Or To Taste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1/2 teaspoons Garam Masala Powder
• 1 cup Chopped Fresh Tomatoes (Use Half The Amount If Using Frozen Or Canned)
• 2 cups Chicken, Cut Into Bite Size Pieces
• 1/2 cups Water
• 1 Tablespoon Chopped Jalapeno, For Garnish (optional)
• 1 Tablespoon Fried Onion, For Garnish (optional)

1. Warm a nonstick pan over high heat till hot (about 1 minute) and pour in oil.
2. Reduce heat to medium.
3. Add bay leaves, whole pepper, green cardamom, and cinnamon.
4. Saute until spices start to crackle.
5. Add onion and ginger-garlic paste, saute until onions turn light golden, about 34 minutes.
6. Add remaining spices and tomatoes, saute for a minute.
7. Cover nonstick with lid and cook over low heat until tomatoes and onions are tender and brown, about 4 minutes.
8. Stir occasionally to prevent burning or over-browning.
9. Stir in chicken, re-cover pan, and continue to cook until chicken is tender, about 67minutes, stirring every 2 minutes.
10. Add water to chicken, re-cover, and cook for another 23 minutes, longer if you prefer less curry sauce.
11. Turn off heat and transfer to serving dish.
12. Sprinkle with chopped jalapeno and fried onion.
13. Serve hot with your favorite bread, rice or Indian bread.

olive oil, bay leaves, pepper, green cardamom, cinnamon, onion, ginger garlic, coriander powder, cumin, salt, turmeric, red chili powder, garam masala, fresh tomatoes, chicken, water, onion

Taken from tastykitchen.com/recipes/main-courses/indian-chicken-curry/ (may not work)