This is an old Colonial Recipe that originated during the British Raj. It was served at all the Clubs and Army Messes in the middle 1900s. It goes well with any Rice such as Coriander Pilaf, Coconut Rice, Steamed White Rice, etc or with any Indian Bread or just Dinner Rolls. 
Serves 6   Time required: 30 minutes
1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons oil
Salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns
2 Dry Red Chillies broken into bits
Boil the chicken with sufficient water till almost cooked. Drain the stock and keep aside
Heat oil in a pan and fry the onions cinnamon, cloves, cardamom, dry red chillie and pepper corns lightly. Add the chicken, mix in the garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt. Mix well and stir fry for a few minutes.
Add ½ cup of the chicken stock  and cook till the chicken is tender and the gravy is quite thick.
Serve as a curry with a simple corriander pilaf or cococnut Rice
Ps. his recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious County Captain Fry or a cold meat curry if desired.
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