Chicken Kheema (a.k.a. ground chicken curry)

Ingredients:
1 lb ground chicken
2 medium onions, finely chopped
1/2 pint cherry/grape tomatoes, quartered
1 cup frozen peas
1/4 tsp turmeric pwd
1/2 tsp chili pwd
1/2 tsp fennel pwd
1 tsp coriander pwd
1/2 tsp garam masala
3 tbsp coconut milk pwd (3/4 cup coconut milk)
3 cloves
2 cinnamon sticks
2 cardamom pods
Salt to taste (2 tsp is usually enough)
Chopped cilantro to garnish.

Preparation:
Marinate ground chicken for 2-3 hours in following ingredients:
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
(the above 3 pastes can be homemade or store-bought. For homemade, combine 1 inch piece of ginger, 2-3 cloves of garlic, 1 jalapeno, juice from 1/2 lemon. Use a hand blender or food processor to obtain paste-like consistency)
1/2 tsp turmeric pwd
1 tsp chili pwd
1 tsp fennel pwd
2 tsp coriander pwd
1 tsp garam masala
1/2 tsp salt

Cook:
Heat oil on medium high heat in large pot.
Add whole spices.
Once popped, add onions and saute until dark brown (almost fried).
Add cherry tomatoes and saute until soft and almost paste like.
Add turmeric, chili, fennel, coriander pwds and mix well with paste.
Turn heat down to medium.
Add marinated ground chicken and saute until all spices are mixed in and meat is partially broken up.
Add half a cup of water and mix with chicken. Cover and let simmer for 15 mins or until chicken is done. Check every 5-7 mins, and add little water if evaporates.
Add frozen peas and cook for 5 mins until soft.
Once chicken is done, add garam masala, salt and coconut milk. Adjust to taste. Turn off heat and garnish with cilantro.
ENJOY!