Chicken Curry

Ingredients: 

1 Tbs of canola oil

1 inch piece of cinnamon

10-20 curry leaves (2 bay leaves)

3-4 cloves

3-4 pods of green cardamom (1/2 tsp = 3 pods)

1 onion chopped

1 Serrano or jalapeno chilies sliced (seed if you want it not so spicy)

2 inches of ginger grated

3-4 garlic cloves grated 

1lb of ground chicken (of course you can substitute any ground meat here)

Salt and pepper to taste

1 Tbs of curry powder (I used American curry powder by McCormick)

1/2 tsp of turmeric

1 small can of tomato sauce, crushed tomato or diced tomato

1 tsp of vinegar

1 cup of water

 1 cup of coconut milk (or half a can)

Squeeze of lime juice (optional)

Directions:

In a large skillet or pan heat your canola oil on med-high heat.  Add your cinnamon stick, curry leaves, cloves and cardamom and saute for about 30-45 seconds.

Add your onions and green chilies and saute for another minute.

Add your garlic and ginger and saute for another minute.

Add your ground chicken.

Now add your ground spices, salt and pepper.  Saute for another 2 minutes.

Next add your tomato (I recommend crushed tomato because it has both the pieces and the sauce).  Also add your tsp of vinegar.

Finally add 1/2 to 1 cup of water (depending on how much gravy you want in the dish).  Simmer for 5 minutes.

Add your coconut milk and simmer for another 2-3 minutes.   Taste for salt and seasoning here.  Your dish is done; you can turn off the stove.  After I turn off the stove, I like to add a squeeze of fresh lime juice. (about 1-2 tsps.) and stir it in for a fresh taste and kick.  This step is optional.