Chicken Curry

8 ounces onions, small dice
2 teaspoons garlic, crushed
2 tablespoons ghee or clarified butter
2 ounces fresh ginger, fine dice
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon ground fenugreek
20 ounces coconut milk
3 pounds roasting chicken, cut into 8 pieces
1 teaspoon salt
3 green chiles, slit lengthwise
1 ounce lemon juice
Servings: 4
1. Stir-fry the onions and garlic in the ghee until the onions are golden brown.

2. To make the wet masala, mix the ginger, turmeric, coriander, cumin, cayenne pepper and fenugreek; add just enough of the coconut milk to form a paste.

3. Add the wet masala to the onions and stir-fry for 8 minutes.

4. Add the chicken pieces and cook, turning them frequently, for 6-8 minutes.

5. Add the remaining coconut milk, salt and chiles. Bring to a boil, cover and reduce to a simmer. Cook until the chicken is done, approximately 45 minutes.

6. Just before service, stir in the lemon juice and adjust the seasonings. Serve with Saffron Rice (see recipe) and a chutney.