1 lb Chicken breast, boneless

           - and skinless
      2 tb Oil

    1/2 ts Cumin

      4    Cardamom seeds

      1    Thai chile

      2    Cloves

      2 md Onion, finely chopped

      3    Tomato, whole peeled

      1 ts Ginger paste

      1 ts Garlic paste

      2 ts Soy sauce

  1 1/2 ts Garam masala

      1 ts Chilli powder

    1/4 ts Pepper

    3/4 c  Water

  Clean the chicken, making sure to cut off all fat.  Heat the oil, then
  brown the cumin seeds and cardamom.  Add the Thai chile (be careful
  of the fumes) and cloves.  Add the chopped onion, then cook until
  brown.  Then add the tomatoes, ginger paste, garlic paste, and soy
  sauce.  Cook together until all has a pasty texture.  Add remaining
  spices and mix well. Put in the chicken, and stir until coated well
  with the paste.
  Cook for five to seven minutes, then add the water.  Cover and cook
  until tender, about 20 minutes.  Remove the chile before serving.
  Garlish with fresh cilantro and serve with cooked rice.