Chicken Curry

• 2 chickens, cut into 8 pieces each
• 4 garlic cloves
• 3 large, spanish onions
• 2 tsp. fresh grated ginger root (peeled)
• 2 medium-sized ripe tomatoes, chopped
• 2 large jalapeno peppers, sliced
• 1 bunch cilantro, chopped
• 1-1/2 tsp. salt
• 1 tsp. paprika
• 6 cloves
• 2 large bay leaves
• 1/2 tsp. turmeric
• 4 cardamom
• 3/4 vegetable oil
• 4-5 cups water

1. Wash and drain chicken in colander.
2. Place the oil in a large cooking pot, preferably a heavy cast aluminium pot.
3. Peel and thinly slice the onions and garlic and place them in the oil that has been pre-heated at medium-high heat.
4. Cook these until golden brown, stirring occasionally.

chickens, garlic, onions, fresh grated ginger root, tomatoes, jalapeno peppers, cilantro, salt, paprika, cloves, bay leaves, turmeric, cardamom, vegetable oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7886 (may not work)