Title: Chicken curry ii
 Categories: Poultry
      Yield: 4 Servings
 
      1 lb Chicken breasts, boneless*
      2 tb Oil
    1/2 ts Cumin
      4    Cardamom seeds
      1    Thai chile
      2    Cloves
      2    Onion, med; finely chopped
      3    Tomato; whole peeled
      1 ts Ginger paste
      1 ts Garlic paste
      2 ts Soy sauce
  1 1/2 ts Garam masala
      1 ts Chilli powder
    1/4 ts Pepper
    3/4 c  ;Water
 
  *Note: Chicken breasts should be skinless. Clean the chicken, making
  sure to cut off all fat. Heat the oil, then brown the cumin seeds and
  cardamom. Add the Thai chile (be careful of the fumes) and cloves.
  Add the chopped onion, then cook until brown. Then add the tomatoes,
  ginger paste, garlic paste, and soy sauce. Cook together until all
  has a pasty texture. Add remaining spices and mix well.  Put in the
  chicken, and stir until coated well with the paste. Cook for five to
  seven minutes, then add the water. Cover and cook until tender, about
  20 minutes. Remove the chile before serving.  Garlish with fresh
  cilantro and serve with cooked rice.