In the pork vindaloo recipe post I mentioned having made a successful stab at chicken curry.  When one of your Indian friends tastes the leftovers, declares it authentic and then goes back for more  I'll call is successful.  Thanks to "Patak's Original Garam Masala Curry Paste" it not only turned out great it was a breeze. The resulting dish has a very strong cinnamon and ginger flavor that's out of this world. 

Ingredients:

• One whole chicken breast, skin removed, cubed
• 2 tbsp olive oil
• 6 TBS Patak's Garam Masala Curry Paste
• 1 cup canned tomatoes
• 2 medium onions, diced.
• 1 1/3 cups water.
• Penzey's sweet curry powder (optional)
  

Instructions:

1. In a large pan, over medium-high heat:
   
2. Saute onion in oil.
3. Add chicken and cook until lightly browned.
4. Stir in curry paste, cook about 1 minute.
5. Add tomaotes and water.
6. Cover and simmer until the chicken is cooked though about 25 mintues.
7. Uncover and continue to simmer to allow the sauce to recduce a bit.
8. Serve over rice.
   

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.