1 1/3 c. chopped onion
5 cloves chopped garlic
1/4 c. peanut oil
1 tsp. turmeric
1 tsp. cumin
1/2 tsp. ginger
Black pepper
Mustard seeds
3 tsp. coriander seeds
1/2 tsp. red pepper (chili) all ground spices
1 stick cinnamon
3 lbs. chicken breasts and thighs
3 tsp. salt
1 c. hot water
1 tsp. lemon juice
Cooked rice, curried or white fluffy rice

Stir and cook onions and garlic in hot oil 2 to 3 minutes. Add turmeric, cook over low heat 10 minutes or until onions and garlic are very soft. Add remaining spices and stir over low heat for 3 to 5 minutes. Rub chicken with 2 tbsp. of the salt, add to onion/garlic mixture, cook over moderate heat until chicken is lightly browned, do not burn onion and spices. Add one cup water, cover. Do not peek. Cook gently for 50 minutes (steam spitting now and then) turn off. Keep covered 5 minutes. Remove cinnamon stick, stir in lemon juice just before serving. Serve with rice of your choice. Serves 4 to 6. Do not microwave.