Chicken Curry

• 2 lb. chicken, skinned and cut into small pieces
• salt to taste
• 2 tsp. black pepper
• 1/3 c. oil
• 1 1/2 large onions, chopped
• 1-inch piece cinnamon stick
• 2 whole cardamom pods, crushed
• 4 whole cloves
• 1 1/2 tsp. turmeric
• 1 tsp. chili powder or to taste
• 3 tsp. ground coriander
• 2 1/2 tsp. finely chopped ginger
• 2 1/2 tsp. finely chopped garlic
• 1 1/2 tsp. cumin
• 2 bay leaves
• 2 Tbsp. ketchup
• 1 c. water

1. Wash the chicken and sprinkle with salt and pepper.
2. Heat oil in a Dutch oven.
3. Add chicken and brown over medium heat.
4. Remove and reserve chicken.
5. Add onions, cinnamon stick, cardamom and cloves to pan.
6. Saute until onions are lightly browned.
7. Add more oil if needed.
8. Add turmeric, chili powder, coriander, ginger, garlic, cumin and bay leaves.
9. Fry spices 4 to 5 minutes, sprinkling with water if they become too dry.
10. Stir in ketchup and return chicken to pan.
11. Pour in water and bring to a boil.
12. Cover and simmer over low heat until chicken is tender and sauce is thickened, about 30 minutes.
13. Serve with rice or bread.
14. Yields 4 servings.

chicken, salt, black pepper, oil, onions, cinnamon, cardamom pods, cloves, turmeric, chili powder, ground coriander, ginger, garlic, cumin, bay leaves, ketchup, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871085 (may not work)