1. Grind cumin, cardamom, coriander, garam masala, chili powder, cayenne pepper, jalapenos, 1/4 cup curry powder to pan and cook with oil to make roux. 2. Add water almost immediately as spices begin to toast, add coconut cream pudding mix and yogurt and blend. 3. Reduce sauce slightly and add chicken (cut up into little pieces). 4. Add remaining 1/4 cup curry powder slowly as chicken cooks (using 3 minute intervals). 5. Cool and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
