Dry Chicken Curry

Original recipie said it feeds 4, meh, I sually halve this - more or less, less chicken, same amount of spices, 4 garlic cloves

Ingredients

4-6 chicken breasts, cut into bite-sized pieces

vegetable oil (approx. 2 tablespoons—add more during cooking if it becomes too dry) 

2 medium onions, finely chopped 

1-1½ inches (2-3cm) ginger, finely chopped 

8 cloves of garlic, finely chopped 

1 cinnamon stick 

3 cardamon seeds 

2 cloves 

3 tomatoes, chopped 

1 level teaspoon turmeric 

1 level teaspoon hot chilli powder (or more if it's older)

1 tablespoon ground coriander 

1 level teaspoon garam masala powder 

Squirt of tomato puree if you have it

paprika (optional) 

fresh coriander, to taste (optional - but this makes it taste really good)

Method

Heat oil in large saucepan, then add cardamon seeds and cloves and wait until they start popping

Add onions, ginger and garlic and fry until onions soften and turn brown (the browning of the onions is important)

Stir in rest of ingredients except chicken and fresh coriander and wait for tomatoes to soften and oil to separate slightly from the mixture (once again, this separation is important. You might need to add a bit more oil at this stage.)

Add chicken, and stir until cooked.

Stir in fresh coriander

Server with wraps, naan or rice.


Originally found at http://www.gruts.com/misc/recipes/chicken-curry/

Chick Pea Curry

Notes: Feeds 4. As with most curries, this one tastes a lot better re-heated the following day.

Ingredients

2-3 tablespoons sunflower oil

2 cloves

2 green cardamon seeds

2 pieces of cinnamon

1 small/medium onion (finely chopped)

1 inch of ginger (peeled and finely chopped)

3-4 cloves of garlic (finely chopped)

½ teaspoon turmeric

1 teaspoon coriander powder

¼ teaspoon cumin powder

½ teaspoon garam masala powder

½-1 teaspoon extra hot chilli powder (or to taste)

1 x 400g tin chopped tomatoes

2 x 400g tins chick peas (drained)

1 x tablespoon chopped fresh coriander (optional)


Method

Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise.

Add onion, ginger and garlic and fry them until they turn brown. (It is important you wait until they are brown - it makes a huge difference to the taste of the curry.)

Add turmeric, coriander powder, cumin, garam masala and chilli and cook for a couple of minutes, stirring to avoid sticking. (You can add a bit more oil if it starts to stick.)

Add tomatoes and cook until they reduce.

Add chick peas and cook for about 10 minutes until the oil separates out a bit.

Add chopped coriander.

Serve with rice.

Taken from the lovely person @ http://www.gruts.com/misc/recipes/chickpea-curry/

This is very very yummy