Ingredients
6 tbsp vegetable oil
3 bay leaves
2" piece cinnamon stick
8 cardamom pods
4 cloves
1/4 tsp black cumin seeds
1 tbsp ground cumin
3 lbs chicken pieces, skinless,
1 tsp chili powder
1 c. curry base
3 tbsp Half ’n’ Half/Heavy whipping cream/plain yogurt - don’t get Fat-Free
Preparation
Heat oil in wide frying pan over high heat. When very hot, added bay leaves, cinnamon, cardamom pods, cloves, cumin seeds, coriander, ground cumin and stir fry for 1 minute. Add chicken, chili powder, curry base and bring to boil, cover, reduce heat to medium and cook for 15 minutes; stir occasionally. Add a little water if desired Add half ’n’ half, cook on high for 7-8 minutes Remove from heat and let set for 5-6 minutes. Serve with rice; garnish with sliced almonds if desired.
