Chicken Curry (Indian OR Malay)

1 whole chicken (3 lbs.)
2 med. yellow onions, chopped
4 cloves garlic, minced
2" piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
3" stick cinnamon
2 c. chicken stock
2 tbsp. curry powder
1 tsp. gharum masala
1 c. coconut milk (opt.)

Cut the chicken into pieces and brown in oil. Remove and add chopped
onion. Saute until tender. Add garlic and ginger, make sure there is
enough oil so that nothing sticks. Add cumin and mustard seed. Fry
until the mustard seeds begin to "pop". Add the turmeric and curry
powder and stir constantly to prevent any sticking. Stir the "paste"
until the curry powder becomes fragrant; this usually takes 1 to 2
minutes (be careful not to burn the curry powder). Add the chopped
tomatoes and stir until they form a sauce (3-4 minutes). Add the
chicken broth, cinnamon stick and chicken. Cover and simmer until
chicken is cooked (approximately 45 minutes). Stir in the gharaum
masala and serve with white rice.

If you want a smoother, Malay style curry, add the coconut milk with
the chicken broth.

For a more authentic curry, either make your own curry powders and
marsala or use some Sheerwood, Madras, or some other Indian or British
brands.