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A quick chicken curry from Southern Africa.

Ingredients

• 1 chicken, cut into pieces

• 3 tablespoons oil

• 1 large onion, sliced

• 1 inch piece fresh ginger, chopped, or 1 teaspoon of ground ginger

• 3 medium cloves garlic, sliced or slivered

• 1 teaspoon salt

• 1 stick cinnamon

• 2 cardamom pods

• 2 whole cloves

• 2 whole peppercorns

• 2 teaspoons cayenne pepper or two small Chili Peppers

• Turmeric for coloring

Method

1. Wash the chicken and pat dry.

2. In a large stew pot, such as a Dutch oven, combine all the ingredients.

3. Cook, stirring consistently, until steaming.

4. Reduce the heat, add about 1 cup water, cover, and simmer until chicken is done.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter