Indian Chai/Chicken Curry
By Pemba Sherpa – Sherpa Café, Gunnison and Crested Butte
(Dedicated to the people of Nepal)
Indian Chai
(Makes five cups)
1/4 cup of Chai tea leaves or seeds
2 cinnamon sticks
About 1/4 cup of cardamom seeds
(Break up the cardamom to release the flavor)
Small piece of ginger
2-3 pinches of black pepper
About 1 tablespoon of sugar
1 or more liters of milk (depending on how strong you want the Chai)
2 cups of water
In a pot, mix Chai tea leaves, cinnamon, cardamom, ginger, black pepper, sugar and water. Bring to a boil for at least a minute, then add the milk and bring to a boil again. Strain the liquid into a cup, and the Chai is ready.