East Indian Chicken Curry - cooking recipe

Ingredients

5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves)
2 tablespoons margarine or 2 tablespoons vegetable oil
4 medium onions, chopped
3 garlic cloves, minced
4 bay leaves
1 teaspoon ground cinnamon
6 whole cloves
2 medium tomatoes, peeled and quartered
1 tablespoon salt
3 tablespoons curry powder
1 tablespoon paprika

Preparation

Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
Add remaining ingredients to skillet and stir frequently.
Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.