Spicy Curry Chicken w/ Onion & Carrots

1 lb boneless, skinless Chicken Breast, cut into bite size chunks.
1 Large Onion, sliced into rings.
1.5 Cups carrots, sliced 1/4" thick.
3 Tbsp EVOO
1 Tbsp Indian Seed Mixture (optional)
3 Tbsp curry powder - your favorite brand
1 tsp turmeric powder
1 Tbsp fresh grated ginger
1 Tbsp diced garlic
4 Tbsp fresh chopped cilantro
1 jalapeno, quartered (seeds left in, or use a habanero for more spice)
1 tsp dried red chili flakes (optional)
1/4 tsp salt (more or less as desired)
1/2 Cup water

1. Heat up EVOO in large pan over medium-high, then sprinkle in the Indian seeds and brown for about 10 seconds. Immediately add the ginger, garlic and jalapeno (or habanero). Quickly stir fry for another 10 seconds.
2. Reduce heat to medium, add in all the onions and stir to coat. Cover, stirring occasionally for about 5 minutes.
3. Move onions to the side, add chicken chunks in the center and cook until the outside becomes white.
4. Add carrots and sprinkle a bit of the curry powder, turmeric and dried chili flakes and stir quickly while pouring in the water.
5. Bring to a boil, cover and simmer on medium-high, stirring occasionally, until carrots begin to get tender, about 7-10 minutes.
6. Uncover, add more curry powder, cilantro, and the remaining turmeric, simmering and stirring occasionally until water evaporates.
7. Add remaining curry powder, increase heat to high and quickly stir to brown mixture and remove from heat. Serve with basmati rice.

Number of Servings: 4

Recipe submitted by SparkPeople user THEKREATOR.