Patak's sauces have many uses but I always make a basic chicken curry.  A friend from India taught this recipe to me, and now I always have a jar or two on hand.  If you want you can get one of the Indian pickles/relishes as a garnish.  This is easy but is a bit time consuming with all the dicing and sauteing.  Typically the recipe as written takes an hour or so from start to finish, and serves 3-4 adults.  I always make at least a double batch; it's just as easy and that way I have leftovers to freeze and everyone can have plenty to eat.  You can use any rice, but basmati is so fragrant that it is what I prefer.  Some Indian groceries have frozen Naan you can heat in the oven for an even more satisfying dinner.<br /><br />Ingredients:<br />1-1 � lbs chicken breast cut into 1-2" cubes<br />1 cup nonfat plain yogurt<br />Salt<br />3 tbs Patak's curry paste, flavor/heat depending on your taste<br /><br />1 (generous) tsp cumin seed<br />1 (generous) tsp mustard seed<br />1 small onion diced<br />3 cloves garlic diced<br />2 medium potatoes, diced same size as chicken cubes<br />2-3 carrots, diced same size as chicken cubes<br />1 14 oz can diced tomatoes with juice<br />� cup frozen peas<br />2-3 tbsp cooking oil<br />Salt to taste<br /><br />1. Add chicken yogurt, curry paste and about � tsp salt to a bowl; mix thoroughly and let marinate while you prepare vegetables<br />2. Heat oil in large frying pan over medium heat until hot<br />3. Add cumin seeds and mustard seeds, stir.  They are ready when mustard seeds start to pop.  Do not let them burn.<br />4. Add onion and garlic.  Saute until soft.  Stir constantly or else it will burn.<br />5. Add carrots and potatoes.  Saute until potatoes are just about ready to eat.  You have to stir very frequently or they will stick/burn.  I do not let anything caramelize.<br />6. Add chicken/yogurt mixture.  Saute a few minutes until chicken is about half cooked through.  Lower heat to low.<br />7. Add tomatoes and let simmer until the juices cook down a bit, and chicken is cooked through.<br />8. Add peas for color.  Add salt to taste.<br />9. Serve over freshly cooked basmati rice.  Remember to soak the basmati rice prior to cooking or it will be hard.