6-8            tablespoons oil
2 1/2  -3      lb. chicken pieces skinned
Curry Masala Mix: 1 Pack
1-2            Medium chopped tomatoes
3-4            tablespoons yogurt
1                teaspoon salt
2                cups Basmati rice
4                cups water
2-3            tablespoons fresh cilantro leaves chopped (optional)

In a large pan, heat oil on medium high heat.
Add chicken pieces and starry till browned.
Add  one pack Curry Masala Mix and stir fry for a minute.
Add tomatoes, yogurt and 1/4 cup water. Mix well.
Reduce heat to medium, cover and cook till tomatoes are soft and masala (sauce) is thick.
While chicken is cooking, wash rinse rice 2-3 times with cold water to remove extra starch.
Add rice to chicken and stir gently. Add rest of the water and mix well.
Increase heat to high and bring to boil, stir occasionally.
When water is reduced to rice level, lower heat to low. Cover and simmer 15-20 minutes.
Turn heat off. Garnish with fresh chopped cilantro leaves and ring the dinner bell.
Serves  6-8.
Note: To increase spiciness add red pepper or chopped green chilies.
To reduce spiciness and flavor, use less mix and add salt.

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