From Alice
- 3 cloves garlic
- ½ inch piece ginger
- 1 tsp canola oil
- 2 Walla Walla onions, dice them
- 2-3 tomatoes, slice into wedges
- 1 cinnamon stick, break by wedging a knife into the curl and “peeling”
- 6 cardamom pods
- 7 whole cloves
- ½ tsp cumin seeds, grind them up
- ½ tsp ground coriander
- ½ tsp turmeric
- 2 rounded teaspoons curry powder
- 2 lbs chicken
- 1 tsp black mustard seeds
- (optional: 4-5 small dried red chilies)
Directions:
Buzz garlic and ginger into a paste with a little water.
Heat 1 tsp oil, adding the paste, onion, tomatoes, and all the spices except the mustard and the chilies. Cook until fragrant and softening — about 10 minutes.
Add chicken, coat with spices. Cook uncovered for 15 minutes, then cover and cook another 5 minutes.
Head the rest of the oil as hot as possible, add the mustard and chilies for about 3 minutes. Add to the chicken and cook until chicken is done through.