Chicken Curry

• 1/4 c. each oil and butter
• 2 large onions, sliced
• 3 cloves garlic, mashed
• 1/2 c. finely chopped ginger
• 1 tsp. each turmeric and chili powder
• 1 inch stick cinnamon
• 3 whole cloves
• dash of black pepper
• 3 Tbsp. oil or butter
• 2 fryer chickens, cut up
• 2 c. peeled tomatoes, chopped (canned is ok)
• 8 to 10 servings cooked rice

1. Heat oil and butter in a medium size frying pan; saute the onions, garlic and chopped ginger about 2 minutes, stirring to prevent sticking.
2. Stir in the rest of the spices; cook 1 minute, stirring constantly.
3. Heat 3 tablespoons oil or butter in a large frying pan; brown chicken on all sides, a few pieces at a time. Return all the chicken to the pan; spoon the onion mixture over the chicken.
4. Add the tomatoes.
5. Cover and simmer gently for about 1 hour or until chicken is just tender; do not overcook.
6. Serve with steamed rice.
7. Makes 8 to 10 servings.

oil, onions, garlic, ginger, turmeric, cinnamon, cloves, black pepper, oil, fryer chickens, tomatoes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290916 (may not work)