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Indian Chicken Madras Curry

yield: 4 total time: 23 minutes

4 skinless, boneless chicken breasts cut into 1 1/2 inch chunks and blotted dry
1 onion
8 garlic cloves
1 knob ginger one inch
1 jalapeno
1 tablespoon vegetable oil
1 tablespoon Garam Masala OR 1 teaspoon each, cumin, coriander and pumpkin pie spice
2 teaspoons hot chili powder
1/2 teaspoon turmeric
1 teaspoon salt
2 cups crushed tomatoes

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