Spicy Chicken Curry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Onions

  Raw

  2 medium or 220g

• Peppers

  Hot chile, sun-dried

  4 pepper or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Sweet Ginger Garlic Seasoning, dry

  Simply Asia

  6 teaspoon or 2.4kg

• Poppy seed

  Spices

  1 tbsp or 9g

• Chili powder

  Spices

  2 tbsp or 15g

• Water

  Plain, clean water

  2 cup or 473g

• Curry Paste, Garam Masala

  Patak's

  1 tablespoons or 50g

• Turmeric

  Spices, ground

  0.001 cup or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
2. In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
3. After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.