Indian Chicken Curry

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                                                    PAGE 80

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INDIAN CHICKEN CURRY

1/2 cup butter

2 large onions, sliced

3 whole cardamon ( optional)

1 ( 1 -inch) piece stick cinnamon

2 garlic cloves, minced

1 teaspoon ginger

1 Tablespoon ground cumin ( optional)

1 Tablespoon curry powder

1 1/2 teaspoon ground coriander seed ( optional)

1 teaspoon turmeric powder ( optional)

1/2 teaspoon Tabasco

3/4 cup warm water

2 tomatoes, peeled and cut

3 1/2 to 4 pound roasting chicken, cut up

  Melt butter in deep saucepan. Add onions, cardamon and cinnamon ; cook until onion is tender and lightly browned. Combine garlic, ginger, cumin, curry powder, coriander, turmeric, Tabasco and 1/4 cup water ; stir to a paste. Stir in butter mixture. Add tomatoes. Simmer covered, 20 minutes. Add chicken and remaining water. Cook over low heat for 1 1/2 to 2 hours or until chicken is tender. Add more warm water and salt if necessary. Serve with ot cooked rice.

YIELD  6 Servings