Simplified Chicken Curry

(As modified on August 24th, 2008 and further revised January 18, 2016)

Ingredients 
8 chicken breasts chicken, chopped into bite size pieces—used four breasts
3 tablespoons cooking oil
3 medium onions, finely sliced—including one red onion
5 cloves of garlic, finely chopped 
1 inch of dried ginger, finely chopped grated
5 fresh tomatoes, finely chopped
1 tbl tomato puree—used the whole can
1 Bay leaf
1 tsp cumin powder
2 tsp coriander powder
1/4 tsp Feferonky (red chilli paste) —used double of Thai Red Curry Paste
1/2 tsp powdered Thyme
2 tsp Madras curry powder
1 tsp Colombo curry powder—used a curry Jamaican style instead and added double
Added a tablespoon of Turmeric
Added four dried chilis to add a bit of spice and left in to simmer for 15 minutes or so
3 to 4 cups chicken stock from cube
Added two tablespoons of Podbrada (vegetable seasoning)

Method
Fry the onions in the heated oil over a medium heat for 20-25 minutes, stirring occasionally.
Add spices and garlic and continue frying gently for five minutes.
Add the tomato puree, tomatoes and chicken stock and bring to a boil. Then reduce the heat.
Add the chicken and continue to cook for an hour.


Serve accompanied by Basmati rice.