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Chicken Curry ( Chicken Recipes )

900 gms chicken
3 tsp ground cumin
tsp ground red chilli
tsp ground tumeric
3 whole cardamoms
3 small pieces cinnamon
2 onions
4 cloves garlic
2 inch piece ginger
1 tomato
salt to taste

Wash and cut chicken into pieces. Peel and finely chop onions. Shred garlic and ginger finely. Grind cinnamon and cardamoms with peels, together to a coarse powder.
Heat enough oil in a large pan. Fry garlic and onions till nice and brown. Take off heat and let stand. Mix tumeric, cumin and chilli powder in a bowl, add half a cup of water and stir. Add it to the onions and fry on medium heat till the water evaporates. Keep stirring to avoid burning. Add chicken and toss to coat it evenly. Add salt, tomato and ginger and cook for about 15 minutes on low heat. Add enough water to just cover the chicken. Cover and bring to a boil. Reduce heat and simmer for about 30 minutes or till the chicken is tender. Take off heat, add the cardamom and cinnamon powder and stir. It tastes great the next day and even better if cooked in an earthern vessel on wood fire.