Fire and Spice Chicken Curry

Its cold and flu season! Time to beat back the misery and heighten your immune system with some spicy curry.

Be forewarned-- this one is HOT. I recommend cutting the whole red chilies to take away some of the kick. Serving alongside plain yogurt will also help you conquer this curry.

Ingredients:

Chicken-- 2 breasts, or 3-4 thigh portions well trimmed

Yogurt-- plain. Any fat content will work. Approx. 1/4 cup.

Spices: 1 Tbsp of: cumin powder, coriander powder, red chili powder, paprika; 1/2 tsp of: turmeric, black pepper, ginger powder

Trim the chicken. This is best done with partially frozen chicken-- it is easier to cut and maneuver than a fridge-temp piece of meat. Add all the powdered spices listed above and the yogurt, and marinate at least 1 hr. The goal is to have the chicken well coated, so if you need more spice don't be afraid to add it! I leave mine overnight, with a little warning so that Potato doesn't eat it:

After the chicken is done marinating:

1/4 cup onion

1" piece fresh ginger

1 large garlic clove

4 dried red chilies

4 Tbsp Coriander seeds

1/4 tsp mustard seeds

1/2 tsp fenugreek

1 tsp cumin seeds

2" cinnamon stick

8 peppercorns

4 cloves

1 14 oz can of diced tomato

10 cashews
1/4 bag of frozen green peas

2 med red potatoes, stabbed with a fork, microwaved till cooked, and diced.

Brown the onions, garlic and ginger. Add red chilies, saute for a minute. Add coriander, mustard, fenugreek and cumin seeds. stir. Add the cinnamon, cloves, peppercorns. Put these spices,1 can of diced tomato, and 10 cashews into a blender or food processor and blend till smooth.

Cook the chicken. Make sure to discard the excess yogurt marinade. After the chicken has cooked for 5 minutes, add the blended spice mix and cook till the chicken is done. Add green peas and 2 potatoes immediately before serving. Enjoy!