Robert's Indian Chicken

Speakin' of Indian cookin', I love the local Indian stores. Curry and Garam Masala are like salt and pepper to me.
Heat up some oil in the pan with 2 tblspn curry powder (not the type from normal grocery store). After it's hot, drop in a few pounds of chicken chunks. When dem lil' buggers are all slathered up with the curry-oil, let'm cook nice'n slow (so ya keep 'em soft). When theyre almost cooked through, sprinkle them _generously_ with Garam Masala. Finish cooking them, serve, enjoy, and think of me. hehe.
Variation: drop in a cup of mixed veges with the whole mix while its cookin'.
%lt;--extravagant, arent I? <;;^>

From Robert aka "Chef No-Frills"