Chicken Curry

• 2 lb. chicken
• 5 medium size onions
• 1 1/2-inch piece ginger
• 10 cloves garlic
• 1 bunch coriander leaves
• 2 bay leaves
• 1/2 tsp. turmeric powder
• 1 tsp. red pepper powder
• 1 tsp. coriander powder
• 1 tsp. cumin seeds powder
• 2 to 3 green cardamon
• 1/2-inch cinnamon stick
• salt to taste
• 2 Tbsp. oil

1. Clean, wash and dry the chicken.
2. Grind or chop onions, garlic and ginger.
3. Heat the oil and fry the onion, garlic and ginger until golden brown.
4. Add chicken pieces, salt and all the spices and fry for 10 to 12 minutes, until the oil leaves the side of the pan.
5. Add about 2 cups water and simmer on slow fire until chicken is cooked and gravy is thick.
6. Sprinkle some coriander leaves and serve with white rice.

chicken, onions, ginger, garlic, coriander leaves, bay leaves, turmeric powder, red pepper, coriander powder, cumin seeds powder, green cardamon, cinnamon, salt, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321594 (may not work)