Chicken Curry

Serving Size: 4 to 6

Ingredients:
1/2 cup vegetable oil
1/2 cup chopped onion
4 cloves garlic, finely chopped
1″ piece ginger root, cut in half
2 teaspoons cumin seed
4 whole cardamom seeds
1 cinnamon stick
4 whole cloves
1/2 teaspoon ground red pepper
1 teaspoon turmeric
6 ounces tomato paste
4 (4-6 ounces) boneless and skinless chicken breasts halves
2 medium white potatoes, peeled and quartered
1/2 cup fresh coriander

Directions:

1. In a large frying pan, heat oil over medium heat for 1 minute. Add onion, garlic, ginger root, cumin, cardamom, cinnamon stick, cloves, red pepper, and turmeric and stir.
2. Stir in tomato paste and cook about 10 minutes or until tomato paste separates from oil. Stir to blend oil and tomato paste.
3. Add chicken, reduce heat to low, and cover. Simmer for 35 minutes.
4. Add potatoes, cover, and simmer 15 minutes or until tender.
5. Add coriander and simmer, uncovered, 10 minutes more.

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