Beginner's Chicken Curry

• 4 tablespoons canola oil
• 1 cinnamon stick
• 4 whole cloves
• 1 large onion, chopped
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• curry powder (see note)
• 1 ripe tomato, peeled and chopped
• 1 pound boneless chicken breast, cubed
• 1/2 to 1 cup water or stock
• 1/2 teaspoon garam masala (a spice blend available at Indian and Asian grocers)
• chopped fresh cilantro leaves for garnish

Curry Powder

• Mix together 2 tablespoons ground cumin,
• 1 tablespoon ground coriander,
• 1/2 teaspoon turmeric, and
• 1/4 to 1/2 teaspoon Indian chile powder according to taste.

Method

1. Heat oil in saucepan. When hot, add cinnamon stick and cloves, and let sizzle. Add onion, and stir-fry over medium heat until onion is golden brown. Remove and discard cinnamon stick and cloves.
   
2. Add minced garlic and ginger, and stir-fry for a few seconds.
   
3. Add curry powder mixture and tomato.
   
4. Stir-fry for about 2 minutes.
   
5. Add cubed chicken breast. Saute until brown.
   
6. Add water or stock and cover. Simmer on low heat 20 minutes.
   
7. Add salt to taste.
   
8. Stir in garam masala just before serving.
   
9. Garnish with fresh chopped cilantro leaves, if desired. Makes four servings.
   

Per serving: 303 calories; 18 grams fat; 72 milligrams cholesterol; 341 milligrams sodium. Percent calories from fat: 52 percent.