1 lb Chicken breast, boneless 
- and skinless 2 tb Oil 
1/2 ts Cumin 
4 Cardamom seeds 
1 Thai chile 
2 Cloves 
2 md Onion, 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 
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. Poonam Dhawan, Austin American-Statesman,
5/20/92 Posted By ehunt@bsc835.bsc.edu On rec.food.recipes
or rec.food.cooking