Chicken Curry With Tomatoes (Murgha Kari)

Course : Curry
Serves: 1
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Ingredients:

4 medium onions -- chopped
2 tablespoons curry powder
1/2 cup butter or cooking oil
1 cup tomato sauce
2 teaspoons salt
3 pound frying chicken -- (2 to 3 pounds)
3/4 cup hot water
 

Preparation / Directions:

Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes. Add hot water, cover pot, and cook over low heat for 5 minutes. Makes 4 servings. This dish from the Punjab takes only 30 minutes to prepare. In India fresh tomatoes would be used in this dish.


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