East Indian Chicken Curry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves)
• 2 tablespoons margarine or 2 tablespoons vegetable oil
• 4 medium onions, chopped
• 3 garlic cloves, minced
• 4 bay leaves
• 1 teaspoon ground cinnamon
• 6 whole cloves
• 2 medium tomatoes, peeled and quartered
• 1 tablespoon salt
• 3 tablespoons curry powder
• 1 tablespoon paprika

Recipe

• 1 brown chicen in a non-stick skillet, using a little vegetable oil or margarine. remove to paper towels and drain. discard oil or margarine, retaining any browned bits of the chicken.
• 2 heat the 2 tb margarine or oil in the same skillet. add onions and garlic and saute until browned.
• 3 add bay leaves (crush them between your fingers first), cinnamon and cloves. cook, covered, for 5 minutes.
• 4 add remaining ingredients to skillet and stir frequently.
• 5 return the chicken to the skillet and spoon the spicy sauce over it. cover tightly and cook over medium heat until tender.
• 6 note: i just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.