What can I do with chicken and a bunch of Indian spices?

Question

I've got some chicken, rice, and tons of spices used in Indian food. I try and make something with it but it comes out tasting the same. My b/f is Pakistant so I'd like to cook him something similar to what his mom would make. So any recipes out there that only requires spices, olive oil, rice or potatoes, and i just have some heavy cream or milk. Spices I have: Cumin, Coriander, Turmeci, All Spice, Curry, Paprika, Garlic & Onion powder, mamajoram, basil.....you get the idea!

Answer 1

Easy Chicken Curry

INGREDIENTS

6 skinless, boneless chicken breast halves - cut into strips

2 tbsp olive oil

1 large onion, diced

2 tbsp curry powder, or to taste

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 tsp paprika

1 tomato, chopped

1/2 cup heavy cream

DIRECTIONS:

Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder, cumin, coriander, turmeric & paprika. Add the tomato. Once ingredients are blended together, add chicken b*****s. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.  Add the cream.

Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. Serve over rice.

Answer 2

Biryani or tandori chicken (U DONT NEED A TANDOOR)

Answer 3

Make him some biryani!

    * 1/4 cup ghee (clarified butter)

    * 20 whole cloves

    * 9 whole cardamom pods

    * 5 bay leaves

    * 1 medium onion, chopped

    * 5 small green chile peppers

    * 2 tablespoons ginger garlic paste

    * 1 (3 pound) whole chicken, cut into pieces

    * 1 1/2 cups plain yogurt

    * 1 teaspoon salt

    * 6 fresh curry leaves (optional)

    * 3 cups uncooked jasmine or white rice

    * 4 1/8 cups water

    * 1 sprig cilantro leaves with stems

1. Soak rice for 30 minutes in enough water to cover; then drain.

2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.

3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.