For The Curry

• 6 chicken breast,
• 1 onion diced
• 1 tablespoon ginger grated
• 2 Thai or cayenne green chilies minced
• ½ teaspoon ground cardamom
• ½ teaspoon ground cloves
• ½ teaspoon garam masala
• 1 teaspoon salt,
• black pepper
• 2 large tomatoes, diced
• Extra virgin olive oil

Serves 8

Technique Use

• Frying

Equipment Used

• Camp Oven
• Large Skillet

Directions

• Slice chicken breasts into 1" cubes.
• Heat 4 tablespoons olive oil in cast iron deep skillet, add chicken.
• Brown and remove to plate.
• In same skillet, add onion, cloves, cardamom. Sauté for a minute, add ginger, sauté for another minute.
• Add remaining ingredients, and simmer on low for 20 minutes.
• Serve with rice or flatbread.

Recipe and Pictures by www.jessicagavin.com