Chicken Curry With Cooked Basmati Rice

1 cup, chopped Onions, raw
1 serving Indian, Chicken Curry, 4 oz chicken breast
1 serving Ginger Root - Raw - 2Cal/1-tsp. (by ***DEBRA***)
1 serving Veg: Garlic, raw, 3 clove serv. (by CD7144331)
2 tomato Red Ripe Tomatoes
1 serving Peppers, hot chili, green, raw; 1 (45g) (by AINTBEHVN)
1.5 tbsp Feel Good Organics Turmeric Powder (by VENOMDESIGN)
1.5 tbsp Chili powder
1.5 tbsp cumin powder (by DUBON00)
1 serving coriander powder (by NITAINMN)
1.5 tbsp Salt
1.5 tbsp Curry powder
1 cup Basmati Cooked White Rice - According to Publix
1 serving Red Potato
1 tsp, crumbled Bay Leaf
1 tsp Cinnamon, ground
1 serving cardomom (by GEOFFTHECHEF)
3.5 tbsp Margarine, 70% vegetable oil spread

Heat oil in a pan--add the chopped onions.
- Fry on high heat for 10 mins till brown in colour.
- Add the crushed ginger and garlic and fry on medium heat for 2 mins.
- Add the chopped tomatoes and green chillies and fry on medium heat for 2 mins.
- Add the turmeric powder , Corinder Powder,cumin powder , red chili powder and curry powder and mix & fry on medium heat for around 3 mins till tomatoes are soft.
- Now add the chicken pieces and fry on high heat for 2-3 mins till the chicken pieces are browned.
- Add salt, mix and stir on high heat for 5 mins. Continue to fry on medium heat for another 5 mins.
- Now add 200 ml water and cook on low heat for around 20 mins till the chicken pieces are tender and oil separates.

For the Basmati rice-
One cup of rice wash it throughouly and throw it in the rice cooker with 1.5 cups of water for 40-45 minutes.

Serving Size: 1