Curried Chicken Sauce

• 3 tablespoons vegetable oil
• 1 12 lbs cubed chicken
• 2 onions
• 2 garlic cloves
• 2 teaspoons grated fresh gingerroot
• 12 teaspoon cayenne pepper
• 12 teaspoon turmeric
• 1 teaspoon curry powder
• 1 bay leaf
• 2 cups small tomatoes, peeled and chopped (8 ounces)
• 12 teaspoon salt
• 2 tablespoons finely chopped fresh cilantro (coriander) or 2 tablespoons parsley
• hot water, as needed

1. In a heavy-based skillet, heat oil; add chicken and brown on all sides.
2. Remove chicken and set aside.
3. Saute onions, garlic and gingerroot until the onions are golden-brown, stirring often.
4. Add red pepper, turmeric, curry powder and bay leaf; cook for 1 to 2 minutes.
5. Add tomatoes and salt; mix well.
6. Add chicken; bring to a simmer, half covered, over low heat.
7. Simmer 30 minutes or until chicken is tender, stirring occasionally to prevent sticking.
8. Stir in cilantro.
9. If sauce is too thick, add a little hot water.
10. Serve hot.

vegetable oil, chicken, onions, garlic, gingerroot, cayenne pepper, turmeric, curry powder, bay leaf, tomatoes, salt, fresh cilantro, hot water

Taken from www.food.com/recipe/curried-chicken-sauce-131156 (may not work)