Spice Mix:
3 Green Cardamom Pods
1/4 t. Cumin Seeds
1 1/2 t. Salt
1/2 t. Pepper
1/2 t. Paprika
1/4 t. Turmeric
1/4 t. Cinnamon
1/8 – 1/4 t. Cayenne
Base:
Oil
1 1/2 lb Chicken Breasts, cut into 1 inch pieces
1 Onion diced or sliced
Minced Garlic
Minced Ginger
1 Jalapeno seeded, cut in half, then sliced into half moons
1/2 C Mint Leaves, roughly chopped
2 Roma Tomatoes, quartered
For spice blend:
Crush cardamom pods, remove seeds and toss shells. Coarsely grind seeds and cumin, then mix with rest of spices.
Cook chicken in oil, with half of spice blend sprinkled over it, until done. Set aside. Cook onions, jalapeno, garlic, and ginger until starting to get soft. Add mint and cook until wilted. Add chicken and tomatoes and cook until heated through.
4 Servings at 355 Calories per serving, with rice