Meat or Parve*

Ingredients:

1/3 Cup Vegetable Oil

1 Tablespoon Whole Cloves

1 Tablespoon Whole Green Cardamom Pods

2 Cinnamon Sticks

3 Whole Star Anise

6-8 Curry Leaves (Fresh is best, but Dried are fine)

2 Medium Onions, Diced Fine

3 Tablespoons Fresh Ginger, Chopped (may substitute Ginger Paste)

6 Cloves of Garlic, Crushed

3 Tablespoons Curry Paste (see recipe)

1 Teaspoon Turmeric

3-3 1/2 Pounds Skinless Chicken, cut into pieces (Slightly less if Boneless)

*(Substitute Seitan for a Parve Vegetarian Dish)

14 Ounce Can of Diced Tomatoes

1 Teaspoon Tomato Paste

1/2 Cup Coconut Milk

1 Teaspoon Brown Sugar

Salt to Taste

Cayenne Pepper to Taste (May be omitted for mild curry)

Cilantro

Instructions:

Place Cloves and Cardamom pods in cheesecloth or muslin and tie with twine or string to form a spice pouch.

Heat Oil in large saute pan.

Add Cinnamon Sticks, Star Anise, Curry Leaves and Spice Pouch to the Oil.

Cook approximately 5 minutes until the spices give off fragrance. Be careful not to burn spices.

Add Onions, Ginger and Garlic to the spices. Cook until the Onions begin to brown.

Add Curry Paste and Turmeric.

Add Chicken and mix until all pieces are evenly coated.

Cover and Cook until Chicken is nearly Cooked.

Add canned Tomatoes, Tomato Paste, Coconut Milk and Brown Sugar. Cook.

Add Salt and Cayenne Pepper to taste.

Add half of cilantro. Use remainder of cilantro as garnish.

Remove spice pouch and whole spices prior to serving.