Chicken Curry

Directions:

• Take a medium size Onion.
  
• Cut thin slices of it.
  
• Fry the Onion, in oil of your choice enough to cover the onions, till it gets light brown.
  
• Take one part of ginger and two parts of garlic and make a paste of it using a blender. Add approximately two tea spoon full of the ginger/garlic paste to the fried onions. Keep rest of the ginger/garlic paste for future use.
  
• Take one large or two small tomatoes and chop them.

• Add the following ingredients to the onions along with ginger/garlic:
  
  • Turmeric – Ό tea spoon
    
  • Salt – 1 tea spoon (add more to your taste if needed)
    
  • Allspice – Ύ tea spoon
    
  • Red Pepper – 1 tea spoon (add more to your taste if needed)
    
  • Black Seeds (AKA Union Seeds) – 1 tea spoon
    
  • Fennel Seeds (Grounded) – 1 tea spoon
    
  • Coriander – 1 tea spoon
    
  • Curry powder – 1 tea spoon

• Add 3 to 4 green peppers (slit the peppers into 4 pieces)
  
• Add the chopped tomatoes.
  
• Stir it for may be a minute or two and then add cleaned chicken pieces (1 ½ to 2 pounds)
  
• Stir it for few minutes making sure that it doesn’t get burn at the bottom. Stir until all the juices have evaporated. Then add may be a cup of water and a cup of yogurt, and let it cook until chicken is soft and tender (add more water if you have to in order to cook the meat).
  
• Final touches cut a lemon or lime into two halves. Squeeze the juice of 1 lemon and add some coriander leaves (fresh) and stir few times.

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