Chicken Curry

1  large chicken, cut in pieces
2 large onions, chopped
1/4 c. oil
1 tsp. cumin seeds
dash or 2 of ground ginger
1 1/4 tsp. curry powder
1 tsp. turmeric
Salt to taste

Put oil in heavy pan and add onions and cumin seeds. Stir on medium heat until onions are browned and have a very pungent odor. Add the other spices and salt. Stir and cook a minute or so. Add chicken pieces that are well drained and stir until mixed well with onion and spice mixture. When it boils again, turn to low, cover with lid, and cook until chicken is tender, stirring every fifteen minutes or so. Don't cook too rapidly, just let it simmer or you will evaporate all of the broth. Add a little water at the end, if needed, to make more broth. You may want a bit more curry to suit your taste. Serve over hot rice.

Can also add 3 or 4 whole cloves and a peeled, chopped tomato if desired.