This curry is one of the least tedious to prepare, all you need to do is to chop a big onion and some very ripe tomatoes and better still, just open a can of diced tomatoes. Not only is it easy, it is healthy, no coconut milk is involved.
This summer, i planted only 2 tomato plants but had so many fruits. The family had to eat tomato everything.
4 chicken legs - cut into bite size and seasoned with salt and pepper
1 big onion - chopped
1/2 inch ginger - grated with microplane or minced
4 cloves garlic - minced
2 heaped tablespoons curry powder
1 can of diced tomato/1 1/2 cups overriped tomato - chopped
1 cup mint/cilantro - chopped
1 cinnamon stick
5 - 6 cardomons - cruched
5 - 6 cloves
Salt and pepper to taste
Brown chicken pieces and leave aside.
Add more oil and add in cinnamon stick, cardomons and cloves. Fry in medium heat until the cinnamon stick opens up.
Add in the chopped onions. Sprinkle a pinch of salt and fry until slightly limp, then add ginger and garlic. Saute well, then add in curry powder.
When curry mixture is fragrant, add the browned chicken pieces , the chopped tomato and the mint/cilantro. 2 fresh red jalapeno/chillies can be added for more spicy curry.
Cover pan with lid and cook until chicken pieces are cooked. - Stir now and then to prevent burning.
Cook the curry until it is very dry, stirring all the time.
Adjust the taste with salt and pepper.