Curried Chicken

2 large onions, thinly sliced

2 large tomatoes, seeded and diced
4-5 garlic cloves, minced or 2 Tbs. garlic paste
1 Tbs. ginger, finely chopped or paste

2 tsp. coriander powder
1 tsp. cumin powder
1/2 tsp. turmeric powder
1/4 tsp, red chili powder
2 tsp. garam masala powder

1 whole chicken cut into pieces or use your favourite pieces measuring weight of 1kg.

6 Tbs. vegetable/ canola/ sunflower cooking oil
Chopped coriander or flat leafed parsley to garnish

Heat the oil in a pan and fry the onions until light golden brown. Remove from the oil with an Asian straining spoon or slotted spoon and drain on paper towels.

Turn off heat.

Grind the onions into a smooth paste in a blender or food processor. Remove into a separate container.

Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.

Heat the remaining oil again and add the onion paste. Fry for 2 minutes. Add the tomato paste and all the spices.
Mix well. Fry the masala until the oil begins to separate from it.

Add the chicken to the masala and brown well.

Add 1½ cups of hot water or hot chicken broth to the chicken. Cover and simmer. Cook until the chicken is completely cooked through and tender.

Garnish with chopped cilantro or parsley. Serve with basmati rice and warm Naan (tandoor-baked Indian flatbread) or chapati (Indian flatbread). If you cannot find these breads then soft pita bread is an acceptable replacement.

Note: You can remove the skin from the chicken or leave it on.

Serving Size: 1/4 serving of recipe

Number of Servings: 4

Recipe submitted by SparkPeople user PAULSTGEORGE.