Kid-Friendly Chicken Currry

I tried this kid-friendly chicken curry yesterday and it was a resounding hit! It's very similar to the French-Indian fusion recipe already posted, which I said was a stepping stone to a full-blown chicken curry.  Consider this "step 2" of the stepping stone to a full-blown chicken curry.

Ingredients:
1-1.3 pounds chicken, cut into bite-size pieces
1/3 cup yogurt
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon garam masala
1-2 tablespoons oil
1 medium onion, chopped
1 small-medium tomato
1 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/2 cup chicken stock
1-3 dried red chillies (optional)
3 black cardamom pods (optional)

1 2-inch piece of cinnamon bark (optional)


1. Combine chicken, yogurt, ginger and garlic paste, salt, turmeric and garam masala. Allow to marinate for at least 1/2 hour.
2.  Heat oil in a saucepan. Add mustard seeds.
3.  When mustard seeds pop, add onion, cumin seed, red chillies, black cardamom pods and cinnamon bark.
4.   Fry, stirring occasionally, until onion becomes translucent.
5.  Add tomato and heat through.
6.  Add chicken, including all the marinade.
7.  Add chicken stock.  Bring to a boil and allow to simmer on medium heat approx. 15 minutes (until chicken is cooked to an internal temperature of 170 Degrees F.)

Serve over a bed of rice or quinoa.