Meat/Chicken Curry
| A: | 2T butter |
| 1T canola oil | |
| 1t cumin seed | |
| 2" cinnamon stick | |
| B: | 2 onions, chopped |
| C: | 1/3C crystallized ginger |
| 6c garlic | |
| 2 jalapeno peppers, seeded | |
| 1t salt | |
| D: | 12oz tomato sauce |
| E: | 2T tomato paste |
| 2t cumin, ground | |
| 1/2t turmeric | |
| 1/2t salt | |
| F: | 1C yogurt, plain |
| 2# chicken, cut to 1" cubes | |
| G: | 3T slivered almonds |
| Cayenne pepper | |
| 1. | Heat (A) over medium-high heat, cook for 2 minutes to release flavor. |
| 2. | Add (B) and cook until onions are just turning color. |
| 3. | Grind (C) into paste in food processor, add to onions, cook for 4 minutes. |
| 4. | Add (D), cook for few minutes, then add (E) and mix. |
| 5. | Add (F), mix, lower heat and cover. Cook for 30 minutes. |
| 6. | Top with (G), serve with roti, naan or rice. |
Servings: 6