Chicken Curry

Serves 6 - 8.

Ingredients:

2 pounds chicken breasts, cut up into bite-size pieces

1/2 cup extra virgin olive oil

4 large yellow onions, minced

4 large fresh tomatoes, pureed

2 inches of ginger, minced

1 large Serrano, minced

1 teaspoon whole cumin

1 teaspoon salt (or salt to taste)

1/2 teaspoon tummeric

6 pods of black cardamom (cracked open)

15 to 20 black peppercorns

7 whole cloves (cracked)

2 Tablespoons curry powder

4 to 6 cups of water

Juice of 1/2 large lime or 1 medium lime

Fresh cilantro for garnish

Instructions:

In large Dutch oven, heat oil on high for one minute. Add cumin and black pepper. Stir for 30 seconds.

Add onions and fry them, stirring frequently, until slightly brown on  the edges. (“Slightly burned” is what you are going for -- this gives the dish flavor.)

Add pureed tomatoes. Cover with lid, but prop lid slightly open so steam can escape. Stir frequently. Add Serrano, ginger, tummeric, cardamom, cloves and half (1 tablespoon) of curry powder while stirring. Cook for 10 minutes.

Add chicken and stir continuously for 3 minutes. Add 4 cups of water. Stir again for 1 minute.

Cover and cook on high until it starts to boil (3 to 4 minutes). Once it starts to boil, turn the stove to medium and cook covered for 20-25 minutes, stirring occasionally.

Add lime juice, salt and the rest of curry powder (1 tablespoon). Check for consistency: If the curry is too thick add more water and boil another 5 minutes. If the consistency is okay, simmer for 1 more minute and then remove from heat. Keep covered until ready to serve.

Garnish with fresh chopped cilantro. Serve over rice.