1 med. onion, chopped
1 clove (whole)
1/4 cinnamon stick
4 cardamom seeds
1 to 1 1/2 tsp. red pepper
1/2 tsp. turmeric
1 tsp. coriander powder or leaves
1 tsp. ginger root, peeled & grated
1 tsp. garlic, minced
Salt to taste
3 canned tomatoes (or 2 fresh)
1/2 c. yogurt, plain
2 whole chickens, skinned & cut up

In large Dutch oven or covered pan, fry onion in 1 to 2 tablespoons oil. Add clove, cinnamon stick, cardamom seeds. Keep stirring mixture. When onions are turning brown add red pepper, turmeric, coriander, ginger, garlic and salt to taste. Cook spices while stirring constantly. Add cut up chickens, tomatoes and yogurt. Stir and simmer, adding a little water if desired until chicken is cooked, approximately 30 minutes. Serve with yellow rice.