|Place all dry spices in a small bowl, cover
with 2 TB. water, let stand while deboning and chopping the chicken into
bite-sized pieces, mincing the onion, grating the GINGER
and finely mincing the GARLIC.
Heat oil or butter over medium heat. When hot, add onion, plus GINGER
and GARLIC if using fresh. Fry,
stirring, for about 3 minutes, until onions start to brown and everything
smells really good. Spoon in the curry/ water mixture, stir quickly. The
mix will become quite dry, keep stirring until everything is a smooth paste,
about 2 minutes. Add the chicken pieces, saute quickly for a few minutes
until well coated, then add water and chopped tomatoes, stir well. Reduce
heat to a simmer and cook 20 minutes, stirring every 5 minutes or so. Add
yogurt, stir well, raise heat to medium, simmer until the sauce is thick
and golden. This usually takes about 10 minutes. Taste and add salt if desired,
most Americans would like 1 /2 a teaspoon or so.