Red Chicken Curry

Directions

1. 1
   In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika.
2. 2
   Mix well.
3. 3
   Season the chicken with salt and the above spice blend.
4. 4
   Set aside.
5. 5
   In a large saute pan, over medium heat.
6. 6
   Add the oil.
7. 7
   When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side.
8. 8
   Remove and set aside.
9. 9
   Add the onions to the pan.
10. 10
    Season with salt and pepper.
11. 11
    Saute for 4 minutes or until soft.
12. 12
    Add the garlic, tomatoes and ginger.
13. 13
    Continue to saute for 1 minute.
14. 14
    Add the chicken stock and reserved chicken pieces.
15. 15
    Bring the liquid to a boil.
16. 16
    Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender.
17. 17
    Remove from the heat and serve with rice.
18. 18
    In a saute pan, over medium heat, add everything except for the nutmeg.
19. 19
    Toast until dark, about 12 minutes, shaking the pan, often.
20. 20
    Remove and cool.
21. 21
    Grind the spices in a spice mill or coffee grinder into a powder.
22. 22
    Remove and stir in the nutmeg.
23. 23
    Yield: about 1/2 cup