Chicken Curry

Ingredients
2 onions, chopped
1 small piece of ginger (peeled)
3 cloves of garlic
3-4 thai chiles
1 TBS butter
3 tsp olive oil
1 tin skinned plum tomatoes
2-3 chicken breast cut into 2″ cubes
1-2 cinnamon sticks
1 tsp cumin seeds
1 tsp black pepper seeds
1/2 tsp turmeric
1/2 coriander powder
1/2 tsp red chile powder
1/2 tsp salt
1 TBS lemon juice

Step 1
Liquidize the following to create masala:
Tomatoes
Chiles
Ginger
1/2 tsp turmeric
1/2 coriander powder
1/2 tsp red chile powder
1/2 tsp salt
Garlic

Step 2
Add to a large pot:
butter
oil
chopped onions
cinnamon sticks
black pepper seeds
cumin seeds

Fry until the onions go clear (3-4 minutes)

Step 3
Add masala to pot w/onions and stir
Cook for 5 minutes, medium heat

Step 4
Add chicken and lemon juice and mix thoroughly with sauce
Cook for 3 minutes

Step 5
Add 1 cup water
Cook for 15 minutes, medium heat

Dal Curry

Step 1
Soak yellow (mugni dal) lentils 15 mins
Wash Twice

Step 2
Liquidize the following to create a masala:
3 Thai Chiles
3 Garlic Cloves
Small piece of ginger (peeled)
1/2 tsp of salt
1/2 tsp tumeric
1/2 tsp red chile powder
1/2 cup water

Step 3
Combine the following in a pan and fry the onions until clear
1 small onion chopped
3 tbs oil (olive oil)
1/2 tbs of butter

Step 4
Add washed lentils to pan with onions
Add Masala mixture to pan
Add 1 cup water
Bring to boil for 12-13 mins and then cover and simmer for 7-9 mins.