Chicken (Or Fish) Curry © llizard aka ejm 2000, 2002

Freezes well. Also works well with halibut instead of chicken

Ingredients (Serves 4)
Garam masala
3 tsp ground cardamom seeds
½ inch cinnamon stick, ground
1 tsp ground cloves
1 tsp ground black cumin seeds
1 tsp ground cumin seeds
1 tsp ground nutmeg
1½ tsp ground black pepper
Preparation
  1. Put chillies and oil in a large saucepan (we use a wok) and fry til chillies are black. (Warning: the oil gets into the air and really burns all eyes within a 15 ft radius.)

  2. Add mustard seeds and wait til they start to pop. Add cumin seeds if you want.

  3. Add onions and fry til they are golden.

  4. Lower the heat and add the rest of the spices and the tomato puree. Stir-fry 5 to 7 minutes.

  5. Add chicken and blend together. Put the water in, cover and simmer 2 hours. If you are using fish, add the fish just a few minutes before serving. (It is not necessary to parcook the fish before adding to the curry mixture.) Garnish with coriander.

Serve with rice or naan, spinach, Green Mango and Mint Chutney and beer.

adapted from Entertaining Indian-Style by Shehzad Huzein

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