Pakistan Chicken Curry

Ingredients

• •8 pieces chicken -- with or without skin
• •1 large onion -- chopped or sliced
• •3 cloves garlic -- chopped
• •1 15 oz can tomato sauce
• •1 pound fresh tomatoes (or 1- 14 1/2 oz can,diced) --
• •chopped
• •1 bay leaf
• •3 tablespoons curry powder mix
• •1 can water (from tomato sauce)
• •cayenne (to taste)
• •salt and pepper (to taste)
• •vegetable or canola oil
• •chicken bouillon cube (optional)

Directions

1. 1Saute onions in oil until translucent.
2. 2Add the curry mix, and bay leaf.
3. 3Stir for about 30 seconds, until spices are mixed.
4. 4Add fresh tomatoes or can of diced tomatoes.
5. 5Add chicken and cook for 3 to 5 minutes more.
6. 6Add tomato sauce, water, and garlic. (The garlic can be sauted with the spices but this will give a more bitter taste.)
7. 7Bring to a boil, reduce heat and simmer (covered) for approximately 40 minutes.
8. 8Remove lid and continue to cook another 40 minutes or until sauce has reduced and somewhat thick.
9. 9Serve over rice.
10. 10- - - - - - - - - - - - - - - - - -
11. 11NOTES : I like to use chicken thighs and legs. Less bony sections to eat
12. 12around. I use 2 to 4 tablespoons of curry powder mix, depends on how
13. 13spicy persons I serve want it. Cubed lamb or beef can be used instead of
14. 14Chicken. (Approximately 2 pounds)