Curried Chicken

1 frying chicken (cut up and skin removed)
2 large onions
6-8 cloves of garlic
1/2 can (19 oz. can) tomatoes
Small piece of ginger (chopped fine)
1/2 cup butter or margarine
1 1/2 tsp. or tsp. salt
1/2 tsp. cayenne pepper (chili)
1 tbsp. jeera (caraway seed)
2 tsp. tumeric
1 tsp. paprika
1-2 tsp. masala
2 tbsp. green coriander (chinese parsley) (optional)
1 bunch green onions (optional)

In a blender, blend onions, garlic and tomatoes.
Place blended mixture in a large pot and cook until most of the water is evaporated.
Add butter or margarine. Lower the heat.
Add salt, cayenne pepper, caraway seed, tumeric, paprika and ginger.
Cover and cook stirring occasionally, for about 1/2 hour to 3/4 hour. The color will be dark brown.
Add chicken and cook stirring occasioally at medium heat for 1/2 hour to 3/4 hour; add green onions if you wish.
Add enough water to cover chicken or required thickness of sauce (1 cup water).
Boil for 15-20 minutes or until cooked but not falling off the bones.
Add masala and coriander.
Remove from heat and serve hot. Can be cooked ahead of time and reheated. Serve with rice, roti, or pita bread.