1 (3 to 4 lb.) whole roasting chicken (cut up)
2 medium onions, chopped
2 medium potatoes, diced
1/2 cauliflower, chopped
1 cup peas
1 cup green beans (frozen or fresh)
1 cup carrots, diced
2 tsp. salt
1 tsp. garlic powder
1 tsp. ginger powder
1/2 tsp. chili powder
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. cumin powder
2 cinnamon sticks
2 cardamon
2 cloves

Heat up oil in a Dutch oven. Sauté onions, and when onions become reddish-brown, put in salt and all the spices one by one. Put in a small quantity of water. After a few seconds, put in the cut-up chicken pieces.

When the chicken pieces become soft and appear to absorb all the powdered spices, put in the vegetables one by one. Put in frozen vegetables last if used. Add additional water if needed. Make sure the curry does not burn. However, this curry should be on the dry side.

When the curry appears to be done, finally add in the cinnamon, cardamom and cloves.

Note: It would be best to wait 1/2 hour before eating.

Submitted by: Samia Zaman