Chicken Curry

I found this written on 2 post-it notes inside the front cover of of my copy of Jane Brody. I can't remember who gave it to me - I think it was a cousin. (Thanks!) Every time I've done it it came out great. I recommend the whole tomatoes over the tomato juice (preferably pre-diced, I mean, why buy a can of whole tomatoes just to cut them up?), but whatever you've got handy.

• 1 3-4 lb. chicken
• 2 onions, sliced
• 2 dry chilis, ground
• 2 cloves garlic
• 2 tbsp oil
• 1 stick cinnamon
• 1/2 tsp whole cloves
• 1 tbsp turmeric
• 1 tsp ground ginger
• 1 tsp ground cumin
• 2 tbsp ground coriander
• 1 cup tomato juice
• 1 cup chicken broth/stock
• (1-2 tbsp cornstarch)

Cut up the chicken into serving-size pieces (legs, thighs, wings, breasts), or get someone else to do it for you. Or buy it cut up. Sauté the onions and chilis in oil until the onions are transparent. Add the garlic and sauté another minute, then add the spices and stir around until they smell 'married' (the scent will all 'come together', in a minute or two of stirring). Then sauté the chicken in the onion and spices until it's golden on all sides. Add the tomatoes or tomato juice and stock. You can add the cornstarch, mixing it first in a little warm stock or water so it won't lump, for a thicker sauce (I don't, I like it runny). Cover and cook on low heat for about two hours.

I serve this with yogurt and chutney on the side, when I have any around, over rice, which you should start cooking an hour or so after the cover went on the curry so it will all be ready together. I use a rice steamer even though it takes longer, so that if I forget I put the rice on, which I always do, it won't burn to the bottom of the pot and set off the smoke alarm again.

N.B. After you do the sautéeing you can put everything in a crock pot for the rest of the cooking.