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Chicken Curry

Submitted By : Ashok Kumar Parmar
Prep. Time : 1:15
Serves: 4

1/4 cup soy sauce oil
1 tsp. black mustard seeds
1 lrg. onion - sliced
2 tsp. curry powder
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. crushed garlic
2 tsp. crushed ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 tsp. chili powder
1 tsp. turmeric
1 Tbls. chicken OR herb stock
1 Lb. boneless, skinless chicken pieces - diced
2 lrg. potatoes - cubed
water - to cover
1 cup frozen peas OR mixed vegetables
2 tsp. garam masala

-In a large pot, heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).
-Add the onions and sauté until tender.
-Add curry, cumin, corriander, garlic, ginger, cinnamon, cardamon, cloves, chili powder, tumeric, and stock and fry for a few minutes.
-Add the chicken and fry for a few minutes.
-Add the potatoes and pour enough water over to cover. Bring to boil and simmer gently for 15 minutes.
-Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked through.
-Add the garam masala, mix and leave for a few minutes before serving.

NOTES: Serve with rice. To make the curry creamer, add 2 Tbls. of un-sweetened plain yoghurt when adding the spices.