MUMBAY CHICKEN CURRY

By BobD

Ingredients

• Serve with a heaping helping of jasmine.
• 1/2 cup butter or olive oil
• 2 large onions
• 3 whole cardamom or 1 tsp. grated
• 1/2 tsp. ground cinnamon
• 2 garlic cloves, minced
• 1 tsp. ginger
• 1 tbsp. cumin
• 3 1/2-4 lb. chicken, cut up
• 1 tbsp. curry
• 1 tsp. coriander
• 1 tsp. turmeric
• 1/2 tsp. Tabasco
• 3/4 cup water
• 2 tomatoes, peeled and chopped

Preparation

Step 1

Sauté chopped onions and garlic in butter or oil; add spices, tomato and water.

Simmer, then pour over chicken and cook for 1 3/4 hours on top of stove in covered pan. Just before serving, salt to taste.

Serve over rice.