1 (3 lb.) whole chicken
2 medium yellow onions, chopped
4 cloves garlic, minced
1 (2-inch) piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
1 (3-inch) stick cinnamon
2 cups chicken stock
2 tbsp. curry powder
1 tsp. gharum masala
1 cup coconut milk (optional)

Cut the chicken into pieces and brown in oil. Remove and add chopped onion. Sauté until tender. Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop". Add the turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder). Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked (approximately 45 minutes).

Stir in the gharaum masala and serve with white rice.

Note: If you want a smoother, Malay style curry, add the coconut milk with the chicken broth.

For a more authentic curry, either make your own curry powders and marsala or use some Sheerwood, Madras, or some other Indian or British brands.