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/