1 sm. chicken
1 lg. onion
1/2" piece of ginger root
5 whole hot cayenne pepper (adjust quantity to taste)
1 sprig curry leaves, optional
1 tsp. fresh ground black pepper (adjust quantity to taste)
1 tsp. salt, adjust to taste
1 tbsp. cooking oil

Cayenne pepper and curry leaves available in Indian stores. Cut the chicken into pieces, remove skin if desired. Slice the onion thin. Remove skin from ginger root and slice thin.

Heat the oil in a pan. Add the onion and saute until soft. Add the ginger root, whole cayenne pepper and the leaves from the curry bay sprig and saute for 2 to 3 minutes. Add the chicken and saute until the raw look changes from all sides. Cover the pan and cook in low heat. When half done, add salt and stir. When the meat is done, add the pepper, stir to coat chicken and remove from heat. Serve with plain rice. Chicken will have some gravy.