Chicken Curry - cooking recipe

Ingredients

9 large garlic cloves
2 hot chilies (optional)
1 (3-inch long) fresh ginger piece, chopped
1/4 c. vegetable oil
3 medium onions, finely chopped
5 Tbsp. plus 1 c. water
1 (4 inch long) cinnamon stick
3/4 tsp. cardamon powder
1 tsp. whole cloves
3 small bay leaves
3 Tbsp. ground coriander
2 Tbsp. ground cumin
1/4 tsp. ground turmeric
1 lb. minced tomatoes
2 to 3 lb. chicken, cut in 8 pieces (skinned)
1/4 c. chopped fresh cilantro
3 c. cooked rice

Preparation

Mince garlic, chilies and ginger.
Heat oil in large Dutch oven over medium high heat.
Add onions and saute until brown.
Add 2 tablespoons water during last minutes of cooking to prevent sticking (7 to 10 minutes).
Add garlic mixture and 1 tablespoon water; saute 3 minutes.
Add cinnamon, cardamon and cloves.
Stir 1 minute.
Add 2 tablespoons water, bay leaves, coriander, cumin and turmeric; saute 1 minute.
Add tomatoes and salt.
Cook until almost all liquid evaporates, stirring constantly about 5 minutes. Add chicken pieces 1 at a time; coat in tomato mixture.
Add 1 cup water.
Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
Spoon rice onto plate.
Top with chicken and sauce.
Garnish with cilantro.
Serve with chutney.