Chicken Curry

1 (2 1/2 or 3 lb) fryer and four or five thighs or fryer chicken
2 large onions (chopped quite fine)
1/3 cup Wesson Oil or any shortening
1 tsp. Cumin Seeds
dash or two of ground ginger
1 1/4 tsp curry powder
1 tsp turmeric
Salt to taste
(can also add 3 or 4 whole cloves and a peeled chopped up fresh tomato if you desire)

Put oil in heavy large pan and add onions and cumin seeds. Stir on medium heat until onions are browned a bit and cumin seeds are browned and have a very pungent odor. Add the other spices and salt and 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 heat is again up to boiling, turn to low and put lid on pan 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 the broth. I often add a cup of water toward the last to make a bit more broth. If you want a bit more curry powder you may add it to suit your taste. Serve over hot rice.