Chicken Curry

• 2 pieces Onions
• 1.5 teaspoon Salt
• 3 tablespoon Garlic & Ginger Premixed Paste
• 2 teaspoon Red Pepper
• 1.5 teaspoon Coriander
• 3 teaspoon Cumin
• 1 teaspoon Cinnamon
• .25 teaspoon Cloves
• 4 pieces Bay Leaves
• 1 teaspoon Turmeric
• 1/3 teaspoon Cardamom
• 1 Potatoes, tomatoes and 2 cups of boiling water to be added later if desired

1. Thoroughly clean all fat from the chicken.
2. Use as much oil as you like to fry the onions on a skillet until they're light brown. Do not allow the onions to char or be crispy
3. Put the chicken pieces into a pot and add all ingredients including the oil used to fry the onions
4. Lightly rub the ingredients on all of the pieces of chicken to spread the spices somewhat evenly
5. Do not add water, allow the meat to release its own water
6. Cook in medium heat and stir occasionally until water line rises to peak and begins to go down
7. add some chopped up potatoes or tomatoes if desired
8. Allow most of the water to boil off and form an oily thick gravy, then remove and serve

onions, salt, garlic, red pepper, coriander, cumin, cinnamon, cloves, bay leaves, turmeric, cardamom, potatoes

Taken from www.epicurious.com/recipes/member/views/chicken-curry-5967e5e209c9df719089f1ac (may not work)