Chicken in creamy tomato sauce

Ingredients

• 2 to 2.5 Pound Chicken, organic, boneless preferred
• 2 Cup Onions, sliced
• 2 T. Ginger, siced
• 4 Cardamom
• 6 Cloves
• 2 Cinnamon, sticks, 1 inch length
• 1.5 t. Turmeric
• 1 T. Coriander, powdered
• 1 T. Cumin, powdered
• 1 Cup Half and Half
• 2 Cup Tomatoes, fresh or canned
• 1 Cup Water
• 2 T. Oil
• 1 T. Salt
• 2 T. Sugar

Steps

1. Heat oil
2. Add Cardamom, Cloves and Cinnamon and fry for 30 seconds
3. Add onions and saute until onions are light brown, about 15 minutes
4. Add ginger and saute for about 4 minutes
5. Add Coriander, Cumin and Turmeric and saute for 30 seconds
6. Add tomatoes and saute until the oil seperates from the gravy, about 10 minutes
7. Turn off the heat, add one cup of water and mix
8. Blend the curry for 5 minutes in electric blender and let cool
9. Put chicken in a big pot, add the salt and rub the salt on it
10. Pour the pureed sauce on it and let sit for 1 to 2 hrs
11. Put the pot on the burner, bring to a boil while stirring constantly
12. Turn down the heat to simmer and let the chicken cook for about 20 minutes
13. Add half and half and mix
14. Add sugar and mix
15. Adjust the seasonings and serve