2 whole dried chillies
vegetable oil
½ tsp brown mustard seeds
½ tsp cumin seeds (optional)
4 med onions, finely chopped
1½ tsp fresh ginger, pulped
1½ tsp garam masala (available at Indian stores, or make your own -->)
1½ tsp fresh garlic, pulped
1 tsp ground coriander
1 tsp ground cumin
3 whole cardamons
3 peppercorns
3 Tbsp tomato puree
3 lb chicken, cut into 8
some water (enough to not quite cover chicken)
some fresh coriander leaves

1. Put chillies and oil in a large saucepan (we use a wok) and fry til chillies are black. (Warning: the oil gets into the air and really burns all eyes within a 15 ft radius.)
   
   
2. Add mustard seeds and wait til they start to pop. Add cumin seeds if you want.
   
   
3. Add onions and fry til they are golden.
   
   
4. Lower the heat and add the rest of the spices and the tomato puree. Stir-fry 5 to 7 minutes.
   
   
5. Add chicken and blend together. Put the water in, cover and simmer 2 hours. If you are using fish, add the fish just a few minutes before serving. (It is not necessary to parcook the fish before adding to the curry mixture.) Garnish with coriander.
   
   

Serve with rice or naan, spinach, Green Mango and Mint Chutney and beer.

adapted from Entertaining Indian-Style by Shehzad Huzein