Authentic Indian Chicken Curry

I know there are millions of chicken curry recipes, and they differ from home to home. This is a Fresca, Saucy, Chicken Curry to be served with white rice, or Basmati Rice. I grew up off of this very recipe, and omitting the butter, it is a healthy dish. You will love it!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1 -1 1⁄4 lb  of cubed  chicken tenders
• 4  tablespoons olive oil
• 2  cinnamon sticks
• 2  teaspoons cumin seeds
• 6  cloves
• 1  large yellow onion, diced
• 7  roma tomatoes, diced up
• 1 (8 ounce) can tomato sauce
• 2  teaspoons  minced green chilies
• 1  tablespoon  minced gingerroot
• 3  garlic cloves, minced
• 1 -2  teaspoon salt
• 1⁄2 cup  chopped fresh cilantro
• 1  tablespoon  dry coriander powder
• 1  teaspoon turmeric
• 1  teaspoon red cayenne pepper or 1  teaspoon paprika
• 1  teaspoon  dry cumin powder
• 1  teaspoon garam masala powder
• 1  tablespoon butter
• 1  cup water

Directions

1. In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
2. Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
3. Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
4. Stir and simmer on medium-low for 15 minutes.
5. Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).