Chicken Curry

• 1 chicken (cut into 8 pieces)
• 2 tablespoons oil or 2 tablespoons butter
• 2 ground onions
• 12 teaspoon kashmiri chili powder
• 1 12 tablespoons roasted ground fennel
• 1 teaspoon ginger powder
• 3 large tomatoes, skinned, deseeded and chopped
• 2 cloves
• 2 large cardamoms
• 350 ml water or 350 ml stock

1. Fry the chicken in hot oil for 5 minutes to seal.
2. Remove from pan.
3. In the same oil, saute onions until golden brown in color.
4. Add the chilli powder, fennel seeds and ginger powder.
5. Stir well and season with salt.
6. Add tomatoes to the pan.
7. Stir in cloves and cardamoms.
8. Cook for 5 minutes before adding water/ stock.
9. Bring to a boil.
10. Return chicken to the pan and simmer over a gentle flame until tender.
11. Serve hot with paranthas n onion salad.

chicken, oil, ground onions, kashmiri chili powder, ground fennel, ginger powder, tomatoes, cloves, cardamoms, water

Taken from www.food.com/recipe/chicken-curry-237687 (may not work)