Curried Chicken Mole - cooking recipe

Ingredients

3 to 6 garlic cloves, pressed
1 1/2 to 2-inch ginger root, grated
4 to 6 Tbsp. olive or canola oil
3 tsp. toasted sesame oil
1/2 lb. carrots, sliced
1 or 2 onions, diced
1 fresh sweet pepper (green, red, yellow or orange), sliced
1/2 lb. broccoli or asparagus (for bhaji)
1/2 to 1 tsp. poppy seed
1/2 to 1 tsp. fenugreek
2 to 3 lb. chicken, cut into 1-inch chunks
1 to 1/2 c. yogurt
2 to 4 Tbsp. curry paste (green or red)
2 to 4 Tbsp. mole paste (green or red)
1 to 2 tsp. ground cumin and/or paprika (optional)

Preparation

Have all ingredients ready to stir-fry in wok or heavy skillet (high heat).
Saute garlic, ginger and fenugreek in 2 teaspoons sesame oil and 2 to 3 tablespoons olive or canola oil for 1 minute. Add carrots and onions.
Saute until onions are golden.
Remove and reserve.
Add oil, heat, then stir-fry chicken fast until very golden and crispy; remove and reserve.
Add oil; stir-fry fenugreek, poppy seed and broccoli or asparagus quickly as bhaji. Add reserved onions, carrots and chicken.
Cover with yogurt (may substitute or use part coconut milk).
Dissolve curry paste and mole paste in a little liquid; add to mix and stir.
Lay pepper over mixture and allow it to steam.
Cumin or paprika may be added. Let simmer for 30 to 60 minutes.
Serve over basmati or jasmine rice.