Chicken Dopiaza - cooking recipe

Ingredients

3 tablespoons oil
1 tablespoon curry
1 tablespoon garam masala
1 teaspoon hot curry (optional)
1 teaspoon cinnamon
1 teaspoon cumin
4 onions (2 rustically sliced & 2 sliced into thin wedges)
2 chicken breasts, sliced into small pieces
4 garlic cloves, minced
salt and pepper, to taste
1 cup chicken broth
2 (12 ounce) cans chopped tomatoes with juice

Preparation

In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin.
Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke).
Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes).
Remove onions from pan with a slotted spoon and set aside.
Add sliced chicken and garlic to the pan, along with salt & pepper to taste.
Saute chicken 5 to 7 minutes.
Mix in the reserved onions, chicken broth and the chopped tomatoes with juice.
Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens.
Serve along side Basmati rice and fresh naan.