Chicken Curry With Tomatoes (Murgha Kari) - cooking recipe

Ingredients

4 medium onions, chopped
2 tablespoons curry powder
1/2 cup butter or 1/2 cup cooking oil
1 cup tomato sauce or (8 ounce) can tomato sauce
2 teaspoons salt
1 (2 -3 lb) roasting chickens
3/4 cup hot water

Preparation

Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt.
Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes.
Add hot water, cover pot, and cook over low heat for 5 minutes.
Makes 4 servings.