Ingredients

1 whole chicken

1 small onion, chopped

4 cloves garlic, minced

3 small chilies, minced

1/4 inch ginger

Salt, to taste

2 tablespoons olive oil

1/2 teaspoon turmeric

1/2 teaspoon cumin powder or seeds

1/2 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

1 cinnamon stick

6 cloves

4 cardamom

2 teaspoons curry powder or paste

6 curry leaves

1 tomato, chopped

Water or chicken stock, if needed

Green coriander, for garnish

Directions

Chop chicken to bite-size pieces and set aside.

In a medium-sized pot, heat up olive oil. Add onions, seeds, cinnamon stick, and curry leaves. Stir and cook for a minute, and then add the minced garlic together with turmeric and curry powder or paste. Stir and cook for a minute.

Lastly, add chicken and salt. Stir and cover. Reduce heat to medium. Stir every 10 minutes or so.

After 15 minutes, add tomato. If the chicken sticks to the pan, add a little water or stock. Chicken should be done in 40 minutes.

Garnish with chopped green coriander. Serve with rice.

Yields: 5 or 6 servings

Hint: Duck or goat curry could be used as a substitute for chicken.