Ingredients

A: The Meat
1kg chicken, cut into pieces
2 tsp fresh ginger (cut into thin strips)
1 tbs vinegar
Salt to taste

B: Curry Powder
1½ tbs chili powder
1 tsp coriander powder
1 tsp fresh ginger (whole)
6 garlic flakes
1 pinch fenugreek

C: Seasoning/Vegetables
½ cup refined oil
2 tsp mustard seeds
1 cup onion slices
¼ tsp turmeric powder
1 cup tomato slices (round and thick)
1 tbs vinegar
½ tsp sugar
Salt to taste

Method
1. Boil chicken with 1½ cups of water, ginger slices, vinegar and salt. Remove from fire when the chicken is done and a cup of gravy remains.

2. Grind ingredients B to a fine paste. Heat oil, fry mustard seeds and then saute onion. Add turmeric powder.

3. When onion is browned, remove from oil.

4. Sauté tomato and green chilies separately and keep aside.

5. Sauté the chicken in the remaining oil.

6. Lastly, add the gravy, salt and sugar mixed in vinegar.

7. When the gravy thickens further, stir in the sauteed onions, tomatoes and green chilies. Mix well and dish up.