Chicken Curry

• 2 1/2 lb. to 3 lb. chicken, cut up
• 1 c. coarsely chopped onions
• 1/3 c. oil
• 1 Tbsp. curry powder
• 1 tsp. salt
• 1 1/2 tsp. coriander
• 1 1/2 tsp. cumin
• 1/2 tsp. turmeric
• 3 green chilies with their seeds, coarsely cut
• 1 inch piece of fresh ginger root, sliced
• 6 large cloves of garlic, peeled and coarsely cut
• 1 c. water

1. In a large frying pan saute onions in oil.
2. Mix together on a plate curry powder, salt, cumin, coriander and turmeric.
3. Coat chicken in dry mixture and fry in pan with onions until lightly browned and firm to touch.
4. Grind in blender until liquid, green chilies, ginger root, garlic and water.
5. Add this mixture and stir to blend with chicken. Simmer chicken until tender adding water as necessary to keep a cup or more of sauce on chicken.
6. Serve with plain cooked rice and condiments.

chicken, onions, oil, curry powder, salt, coriander, cumin, turmeric, green chilies, ginger root, garlic, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23041 (may not work)