Chicken Curry

Marinate chopped chicken in plain yogurt. 
   
 
 1x cinnamon stick (original recipe had 2) 
 (original recepie had 1x green chili) 
 1x onion, minced 
 2x small tomatoes, minced 
 Crushed ginger and garlic, tbsp each 
 2 tbsp of kitchen king curry powder 
 1 tbsp cumin seeds 
 4x chicken thighs (original had 2x breast but dark meat is better) 
 1 tsp whole peppercorns 
 
 Marinate chicken in yogurt 
   
   
 Start by frying cumin seeds and pepper corns in hot oil for 1-2min. Add onions and the rest of the ingredients, except Tomato, and fry in hot oil for 10 min. Add Tomato and reduce until its a dry paste (I mean dry paste!); about 30 min to achieve. 
   
 Add chicken to the pan and fry for a min then mix it with the curry paste. Add water until desired thickness and cover and simmer for not more than 10min. 
   
 Done.