Chicken Curry with Tomatoes (Murgha Kari)

This dish from the Punjab takes only 30 minutes to prepare. In India fresh tomatoes would be used in this dish.

Ingredients

4 medium onions, chopped
2 tablespoons curry powder
1/2 cup butter or cooking oil
1 cup or 1 can (8 ounces) tomato sauce
2 teaspoons salt
1 frying chicken (2 to 3 pounds)
3/4 cup hot water

Method

• 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.