CHICKEN CURRY WOW ENJOY DAN:

INDIAN CHICKEN CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
2 pounds chicken tenders
2 tablespoon olive oil
2 cups chicken stock
2 onions, chopped
4 garlic cloves, minced
Thumb-size fresh ginger, minced
2 tomatoes, chopped
1 teaspoon EACH yellow mustard, turmeric, cumin, fennel, and fenugreek seeds
3” stick cinnamon
2 teaspoons curry powder
1 teaspoon EACH coriander, red chili and Garam Masala powder
1 cup coconut milk

DIRECTIONS:
1. In a dry fry pan over low-heat, roast the seeds, stirring constantly.
2. Once seeds turn brown and they start popping, take off the heat.
3. Let cool and grind the seeds in coffee grinder until smooth.
4. In a skillet add olive oil over medium-high heat, cook chicken until browned about 4 minutes.
5. Remove from skillet and add onion and sauté for 4 minutes.
6. Add garlic and ginger and sauté for 1 minute.
7. Add seed powder, curry powder and coriander powder and stir constantly to prevent any sticking.
8. Stir the paste until the curry powders becomes fragrant: about 2 minutes, DO NOT BURN.
9. Add the tomatoes, for making a sauce 3-4 minutes.
10. Add broth, coconut milk, cinnamon stick and chicken.
11. Cover and simmer until chicken is cooked about 45 minutes.
12. Stir in Garam Masala and serve with couscous or rice.

ENJOY DAN: BON-APPETITE!!