My curry Indian Style

• 500 grams Chicken thigh meat
• 3 Onions
• 1 can Canned tomatoes (chopped)
• 200 ml Plain yogurt
• 1 tsp Grated ginger
• 1 tsp Grated garlic
• 1 tsp Garam masala
• 5 Bay leaves
• 1 Coriander (seeds)
• 1 Cumin
• 1 Chili powder
• 1 Turmeric
• 1 Cardamon
• 1 All spice
• 1 pinch Cinnamon
• 1 pinch Nutmeg
• 1 pinch Black pepper
• 1 tbsp Soup stock granules
• 400 ml Water
• 1 tbsp Japanese Worcestershire-style sauce
• 1 dash Salt
• 3 tbsp Vegetable oil

1. Put the vegetable oil in a deep pan, add the sliced or chopped onions and garam masala and fry.
2. When the onions have wilted, add the bite-sized chicken thigh meat and the spices.
3. Fry until browned.
4. Add the canned tomatoes, yogurt and bay leaves.
5. Simmer over high heat until the yogurt dissolves and the sauce reduces by half.
6. Add the water and soup stock granules and simmer over high heat further.
7. When the sauce has thickened, season it with the Japanese Worcestershire-style sauce and salt to finish.
8. Simmering is very important!
9. Keep cooking over high heat to boil away the liquid, and that will bring out the sweet flavor of the sauce.
10. Serve with turmeric rice!
11. Put 3 rice cooker cups of rice in a rice cooker and add the right amount of water.
12. Dissolve 1 teaspoon of turmeric and cook.

onions, tomatoes, yogurt, ginger, garlic, garam masala, bay leaves, coriander, cumin, chili powder, turmeric, cardamon, spice, cinnamon, nutmeg, black pepper, granules, water, sauce, salt, vegetable oil

Taken from cookpad.com/us/recipes/143727-my-curry-indian-style (may not work)