Chicken Curry Pulao
Note that this is adapted from Vancouver Chef Vikram Vij.  It's a lot of ingredients...but you should try it...get thee to the local bulk food store for the spices and cashew butter - things you don't regularly have...you can buy them in the smallest quantity!

Curry

2 teaspoons ground coriander
1 teaspoon chili powder
1 teaspoon ground turmeric
4 tablespoons water
5 tablespoons good-quality salted butter
5 cloves
4 green cardamom pods
10 black peppercorns
2 bay leaves
2 blades mace
2 to 3 medium onions, finely chopped
1 tablespoon garlic paste or finely chopped garlic
2 teaspoons ginger paste or finely chopped ginger
2 tablespoons cashew paste
4 c sodium free chicken stock
1.5 pounds skinless, boneless chicken breast meat, cut in cubes
1/2 finely diced hot pepper or a couple of dashes of hot sauce
1/2 c snow peas
1/2 c asparagus cuts
1/2 frozen peas or edamame
3 green onions sliced
1/3 cup fat free greek yogurt, whisked
Salt to taste
4 or 5 sprigs cilantro or parsley for garnish
cherry tomatoes for garnish

Toasted Basmati Rice

1 1/2 cups basmati rice
1 1/2 cups water
1 tsp olive oil

Method

Put the ground coriander, chili powder and turmeric in a small bowl, add 4 tablespoons water and mix together. Heat the butter in a large, heavy pan over medium heat, add the cloves, cardamom pods, peppercorns, bay leaves and mace and stir-fry for about 1 minute. Add the onions and stir-fry for 2 to 3 minutes until brown. Add the garlic and ginger and stir-fry until golden. Add the ground spice mix and stir-fry until the oil starts to look like it's separating. Once the mixture has browned, add the cashew paste. Then add the chicken, stir-fry on slow to medium heat for 5 to 7 minutes. Add the chicken stock and simmer on low until the chicken is cooked through.  The cooking can be stopped here - until you're ready.

To make the rice, put oil and rice in medium sauce pan and toast on medium heat until slightly brown.  Add water and simmer on low heat (covered) for 13 minutes, remove from the heat and let sit (covered) for 5 minutes. 

While the rice is cooking, bring the curry mixture back to a medium heat.  Add the raw vegetables and green onion.  Simmer for 10 minutes until vegetables are cooked but still firm.

When ready to serve, remove curry from heat and mix in greek yogurt.  Serve over toasted basmati rice.
Garnish with cilantro and/or cherry tomatoes.

Even better the next day!  Please let me know what you think!