Local Region: Tamil Nadu, India
1 medium onion
1 teaspoon ginger paste
½ teaspoon garlic paste
1/4 ounce mixed spice powder (½ stick of cinnamon, 3 cardamom pods, 6 cloves; ground to a powder in a spice grinder or coffee grinder) 2 medium tomatoes, diced.
Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder. Next you will want to place the chicken back into the skillet and add some additional ingredients. Add tomato sauce, coconut milk, cloves, cardamom, cinnamon stick and salt. Cook on low heat until the chicken is done.