Indian Chicken Curry

Methods/steps

Note: To make the stock;boil 1/2 kg bones in pot with 6-8 cups of stock remain. To avoid heek;add one small whole peeled onion and 2-4 black pepper corns when it comes to a boil. Method: In frying pan;heat Cooking Oil on low heat for 2-3 minutes. Add garlic and saute for 1-2 minutes. Add chicken and fry it on high heat for 3-4 minutes. In pot;melt butter or margine and saute onions and fresh coriander till soft. Add cashew nuts and stir well for 3-4 minutes. Add salt; red chilli powder;coriander powder;turmeric;cumin and stock and stir slowly until it thickens. When the stock thickens to the required consistency; add the chicken and tomato paste. Simmer on low heat for 3-5 minutes and remove from heat. Dish out and serve hot with boiled rice.