Spicy Chicken Curry

Basic brown/tan curry gravy that many restaurants simply call their chicken curry. I put a can of chickpeas in but you could put other things (like potatoes) or more chicken. I also ended up adding a bit of chili powder to make it a little hotter.

1 Medium onion
2 T garlic
1 Jalapeño
1 t Garam Masala
dash cumin
dash of cloves (1-2 whole cloves)

Oil
2 t. Madras curry powder
1/3 cup water

Can of chickpeas
salt to taste
1-2 chicken pieces (breast/thighs)
Potato chunks (optional)
1/2-1 cup water

Rice
cilantro

Blend the first 6 ingredients into a chunk paste in a food processor. If you don’t have one just chop them finely and mix. Fry this mixture in a dutch oven/ high walled skillet with the Madras curry powder and 1/3 cup of water. Fry for 4-5 minutes. Dump in the chickpeas, chicken and some salt. Simmer until the chicken is cooked through and some of the water has boiled off and thickened the sauce. (~25 minutes) Serve over rice with fresh cilantro. Enjoy!

Original quantities of the ingredients (serving for 8) can be found here:
http://www.foodnetwork.com/recipes/emeril-lagasse/spicy-chicken-curry-recipe/index.html