* 3 tbsp corn or peanut oil
* 2 medium onions, chopped (1 cup)
* 1 pound ripe tomatoes, chopped, or an equal amount canned (3 cups)
* 1 tbsp Basic Green Masala
* 1 tsp Dray Masala for meat
* ½ tsp minced fresh gingerroot
* ½ tsp ground turmeric
* 1 tsp salt, or to taste
* 1 chicken, 3½ pounds, cut into 10 pieces, plus the giblets, loose skin and fat discarded
* ½ cup water
* 2 medium potatoes (½ pound), peeled, cut into 1-inch cubes
1. Heat the oil in a pan and stir-fry the onions over moderate heat until brown-dark but not charred. Add the tomatoes and stir briskly for 2 minutes; cover the pan and cook for 10 minutes.
2. Add the Basic Green Masala, Dry Masala, ginger, turmeric and salt. Cook for 5 minutes, stirring constantly.
3. Add the chicken and water, cover, and cook over low heat until approaching tenderness, ½ hour. Should the sauce evaporate too quickly, add another ½ cup water. Add the potatoes and simmer until the chicken and potatoes are tender, another 15 minutes. Serve warm. Serves 6 with other dishes.
Variation: Either beef or lamb may be used in place of the chicken. Use 2 pounds of boneless beef chuck or lamb and follow the same steps as for the chicken. The meat will take longer to tenderize and so one should add 1½ cups water and cook for ½ hour longer.