Chicken Curry with Chopped Carrots and Tomatoes

I made this tonight to try something different. It's based on a recipe in _1,000_Indian_Recipes_ by Neelam Batra, and tailored to our dietary requirements. Serves 4 (or 2 really hungry people).

1 lb chicken pieces, cooked and diced
2 Tbsp coconut oil
4 carrots, sliced
2 cinnamon sticks, broken in 1/2
6 cardamom pods
1 1/2 cups diced tomatoes
1 Tbsp ground coriander seed
1 tsp ground cumin seed
1 tsp garam masala
1 tsp dried Kasoori methi (fenugreek) leaves ground fine
1/4 tsp turmeric
1/4 tsp paprika
1/2 t salt
1/2 cup water
1/2 cup plain whole milk yogurt

saute the carrots, cardamom pods, and cinnamon sticks in the oil until the carrots are tender (about 5 min)

add the tomatoes, and the remaining spices, salt, and water.

cover the pan and cook for about 20 minutes.

uncover the pan and cook down the liquid to a desirable level for the gravy.

remove the cardamom and cinnamon, and stir in the chicken pieces to heat them up.

remove from heat and stir in the yogurt just before serving.

To make this vegetarian you could sub in paneer for the chicken, or anything you like really..tots, beans, potato kefte, etc.

You could also use onion in place of the carrots, and add some garlic and ginger for more flavor, but we're avoiding onions and garlic right now so that's why the carrots are there instead.