Chicken Curry From India

• 1 whole chicken (medium-size)
• 1/4 lb. onions (about 3 onions)
• 1/4 lb. tomatoes
• 1 c. curd (yogurt)
• 1 tsp. chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. (2 cardamon, 2 cloves, 1/2 stick cinnamon, powdered)
• 8 flakes garlic
• 1-inch piece ginger
• 1/2 c. oil
• salt to taste
• 1 2/3 c. water
• cilantro (just like parsley)

1. Cut chicken into pieces and wash.
2. Grate onions.
3. Cut tomatoes. Grind to a paste ginger and garlic.
4. Heat oil in pan and fry onions until golden brown.
5. Add ginger-garlic paste, tomatoes and yogurt. Fry until oil separates from mixture.
6. Add chicken, chili powder, turmeric, coriander, cumin, (c + c + c powder) 9th ingredient and salt.
7. Fry until chicken is slightly brown.
8. Add 1 2/3 cup water. Let it cook on medium heat for about 15 minutes.
9. See to it that the chicken is tender and remove from the heat.
10. Garnish with fresh cilantro and serve with rice or tortillas, bread or rolls.
11. Tastes great.

chicken, onions, tomatoes, curd, chili powder, coriander powder, cumin powder, turmeric powder, cardamon, garlic, ginger, oil, salt, water, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002273 (may not work)