Simple Chicken Curry

Source: Julie Sahni

Chicken pieces (Legs and thighs)Remove Skin
2 large onions
2 cloves of garlic
1 inch piece of ginger root
4 black or 8 green cardamon pods
1 tablespoon turmeric
1 teaspoon cayenne pepper
2 cups chopped tomatoes
1 teaspoon cumin (or more to taste)
1 teaspoon ground coriander
2 cups chicken broth
Fresh cilantro

Saute the onions in vegetable oil (about 1/4 cup). Cook until they
turn light brown, stirring constantly to prevent burning. Add
garlic, ginger and the spices. Continue cooking for a couple of
minutes over low heat. Do not burn.

Add chicken and cook turning to coat well with the spices. Add the
tomatoes and some chicken broth. Cover and cook until chicken is
tender. Serve with Basmati rice and sprinkle with fresh cilantro.