Spicy Chicken Curry

Serves 6-8 people
Cooking time: 45 minutes (marinate 1-2 hours)

This is a medium hot, slighly tangy chicken dish. For best result, start early to allow time for marinating the chicken as directed. Feel free to vary the amount of chilli to achieve the desired level of spicyness.

• 8 chicken pieces (thighs and legs)
• 2 Tbsp soy sauce
• 1/2 cup (6-oz can) crushed tomato paste
• 1 chopped onion
• 1 Tbsp crushed ginger
• 1/2 Tbsp crushed garlic
• 1 Tbsp Garam Masala mix 
  (crushed  mixture of cardamom, cinnamon, cloves, cumin, coriander and black pepper, 
  found in most Indian grocery store)
• 1 Tbsp chili powder or chile sauce
• 1/2 Tbsp sugar
• 2 tsp salt
• 1 Tbsp lemon juice

Rinse chicken and pat dry with paper towels.  Place chicken in a shallow glass baking pan. Slash meaty parts of the chicken 2-3 times. Pour soy sauce and and set aside.

Chop onions into chunks. In a blender or processor, put onions and all the other ingredients (except chicken).  Process into a puree. Pour over chicken and if time permits, refrigerate for 1-2  hours to absorb the flavor.

OVEN:  Preheat oven to 375F. Put chicken in oven and cook uncovered 15 minutes. Lower heat to 350F and cook covered 20 more minutes or until chick is tender.

STOVETOP: In a large skillet, heat 1 tablespoon butter and add chicken mixture. Cook uncovered over medium high heat for 5-7 minutes. Lower heat to medium and cook covered 30 more minutes.

Serve warm over plain rice or with naan.  Sweet dessert go well afterwards with this dish.