Chicken Madras

Ingredients

1/4 cup oil
1 large onion, chopped coarsely
4 large cloves garlic

2 tsp garam masala
1 tablespoon cayenne (1 teaspoon for medium heat)
1 1/2 teaspoon ground coriander seed
1 teaspoon ground cumin seed
1/2 teaspoon tumeric
1/4 teaspoon powdered ginger
(combine these 6 items in a bowl)

400 grams boneless chicken chopped to roughly 1 inch cubes
800 grams canned diced tomatoes
1/4 teaspoon cardamon
1 tablespoon lemin juice

2 cups chicken stock
3 medium sized potatoes peeled, diced into 1/2 inch cubes
250 grams sliced fresh mushrooms if desired
1 very large or 2 medium sized green pepper
half a small pottle of plain yogurt

Method

In a large pot, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, and cook a couple more minutes.

Add the spice mixture, lower the heat to medium, and saute for another 2 minutes. If it sticks, add a little bit of the chicken broth stirring (couple of spoonfuls). Add the chicken, stir well, and brown it in the spices for about 5 minutes.

Add the tomatoes, the rest of the chicken broth, the potatoes, peppers and mushrooms, lemon juice and cardamom and stir well. Lower heat, and simmer about 30 minutes, stirring occasionally. Stir in the yogurt. Simmer uncovered about 15 minutes longer, stirring occassionally, until the chicken is tender and the sauce is very thick.