3 lbs. chicken thighs, wings, legs, breast (cut up), boneless is best
2 med. red onions, chopped

SPICES:

6 cloves garlic
Piece ginger root size of thumb, chopped into sm. pieces
1 tsp. black mustard seed
1 tsp. turmeric
2 rounded tbsp. ground coriander
1/4 tsp. cinnamon
1/4 tsp. black pepper
1 tsp. ground cumin
1/2 tsp. red pepper
1/4 tsp. cardamom, ground
2 med. onions, chopped in big pieces

(Grind all spices and last 2 onions in blender into pulp. Add water to make thick paste.)

3/4 c. vegetable oil
2 med. tomatoes, skin & chop
3/4 c. yogurt (plain)
Salt to taste

In Dutch oven or heavy 4 to 6 quart pot, heat oil over hot fire. Brown onions to light brown.

In hot oil cook ground spices with onions, stirring constantly over medium hot fire, for about 10 minutes to get water from spice paste and separates from oil. Add tomatoes, stirring until tomatoes are mixed with spice paste. Trim fat and excess fat from chicken. Add a few pieces at a time to spice mixture coating chicken. Then add salt and hot water to top of chicken. Reduce heat. Cook 1 hour over low fire. Just before serving, add yogurt and stir.

This curry is eaten with plain cooked rice or with pea pillau on special dinners. A fresh salad (chutney) is good with the curry and rice.

Chop 3 medium tomatoes into small pieces. Add cut up cucumber, radishes, cut up, green pepper and small piece of chopped onion. Mix in 2 tablespoons vinegar, 2 tablespoons water, 1 tablespoon sugar and some salt.