Chicken Curry

• 9 large garlic cloves
• 2 hot chilies (optional)
• 1 (3-inch long) fresh ginger piece, chopped
• 1/4 c. vegetable oil
• 3 medium onions, finely chopped
• 5 Tbsp. plus 1 c. water
• 1 (4 inch long) cinnamon stick
• 3/4 tsp. cardamon powder
• 1 tsp. whole cloves
• 3 small bay leaves
• 3 Tbsp. ground coriander
• 2 Tbsp. ground cumin
• 1/4 tsp. ground turmeric
• 1 lb. minced tomatoes
• 2 to 3 lb. chicken, cut in 8 pieces (skinned)
• 1/4 c. chopped fresh cilantro
• 3 c. cooked rice

1. Mince garlic, chilies and ginger.
2. Heat oil in large Dutch oven over medium high heat.
3. Add onions and saute until brown.
4. Add 2 tablespoons water during last minutes of cooking to prevent sticking (7 to 10 minutes).
5. Add garlic mixture and 1 tablespoon water; saute 3 minutes.
6. Add cinnamon, cardamon and cloves.
7. Stir 1 minute.
8. Add 2 tablespoons water, bay leaves, coriander, cumin and turmeric; saute 1 minute.
9. Add tomatoes and salt.
10. Cook until almost all liquid evaporates, stirring constantly about 5 minutes. Add chicken pieces 1 at a time; coat in tomato mixture.
11. Add 1 cup water.
12. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
13. Spoon rice onto plate.
14. Top with chicken and sauce.
15. Garnish with cilantro.
16. Serve with chutney.

garlic, hot chilies, ginger, vegetable oil, onions, water, cinnamon stick, cardamon powder, whole cloves, bay leaves, ground coriander, ground cumin, ground turmeric, tomatoes, chicken, fresh cilantro, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792170 (may not work)