*  Exported from  MasterCook  *
 
                           Pakistan Chicken Curry
 
 Recipe By     : Iris Dunaway
 Serving Size  : 8    Preparation Time :3:00
 Categories    : Ethnic                           Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      pieces        chicken -- with or without skin
    1      large         onion -- chopped or sliced
    3      cloves        garlic -- chopped
    1      15 oz can     tomato sauce
    1      pound         fresh tomatoes (or 1- 14 1/2 oz can,diced) --
 chopped
    1                    bay leaf
    3      tablespoons   curry powder mix
    1      can           water (from tomato sauce)
                         cayenne (to taste)
                         salt and pepper (to taste)
                         vegetable or canola oil
                         chicken bouillon cube (optional)
 
 Saute onions in oil until translucent.  Add the curry mix, and bay leaf. 
 Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or
 can of diced tomatoes.  Add chicken and cook  for 3 to 5 minutes more.
 Add tomato sauce, water,  and garlic. (The garlic can be sauted with the
 spices but this will give a more bitter taste.)  Bring to a boil, reduce
 heat and simmer (covered) for approximately 40 minutes.  Remove lid and
 continue to cook another 40 minutes or until sauce has reduced and
 somewhat thick.  Serve over rice.
 
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 NOTES : I like to use chicken thighs and legs.  Less bony sections to eat
 around.  I use 2 to 4 tablespoons of curry powder mix, depends on how
 spicy persons I serve want it.  Cubed lamb or beef can be used instead of
 Chicken.  (Approximately 2 pounds)