CHICKEN PUNJABI CURRY ENJOY DAN:

                       CHICKEN PUNJABI CURRY by CHEF DAN:

Serves 6

INGREDIENTS:

1 pound skinless, boneless chicken breasts cut into bit size pieces

Sea salt and freshly ground black pepper

3 tablespoon plain yogurt

1 (8 Oz) can diced tomatoes

3 tablespoons olive oil

1 thumb-size fresh ginger peeled and cut into large pieces

7 garlic cloves, peeled

4 black cardamom pods

4 cloves

2 (3 inch) cinnamon sticks

2 bay leaves

I onion, chopped

2 jalapenos, seeded and finely chopped

1 tablespoon Massamun curry paste

1 tablespoon ground coriander

2 teaspoon ground cumin

1 teaspoon EACH chili powder, turmeric, smoked paprika and garam masala

1-1/2-cup water

Fresh chopped cilantro for garnish

DIRECTIONS:

1.   In a blender, make a fine paste out of the ginger and garlic with a little of water, set aside.

2.   Place the black cardamom pods in mortar, hit them the pestle, and remove husks to leave only the seeds.

3.   In a spice grinder, grind cardamom seeds, cloves, cinnamon sticks; grind to powder.

4.   In a skillet heat oil over medium-high heat when sizzling.

5.   Add onion, bay leaves, curry paste and sauté for 4 minutes.

6.   Add diced tomatoes, jalapenos, ginger, and garlic paste and cook 3 minutes.

7.   Reduce heat to medium, add chicken yogurt, and brown gently.

8.   Stir in spices, and a pinch of salt, stir to combine.

9.   add water, cover and simmer for 40 minutes.

10.                Garnish with fresh cilantro.

ENJOY DAN:                                                 BON-APPETITE!!