1 Chicken
2 tb Vegetable oil
2 md Onions
2 cl Garlic
1 Fresh ginger piece (3/4")
1 ts Turmeric
1 ts Cayenne pepper
1 ts Ground coriander
6 Fresh or dried curry leaves
2 oz Black peppercorns; crushed
3/4 c Tomatoes; peeled, chopped
Salt
Cut the chicken into small pieces. Heat the oil and fry the finely
chopped onions, garlic, and ginger. When they begin to turn color,
add the spices and cook for a few minutes longer. Now add the
tomatoes and salt to taste and cook for a further 5 minutes. Put
in the chicken pieces and stir so that they are thoroughly coated
with the sauce. Cover and simmer for about 30 minutes. At the end
of this time the mixture should be almost dry, but you need to
check from time to time and add a little water if necessary.
