Curry in a hurry

Here's a quick chicken curry for those days when you feel like cooking something that isn't overly complicated. I am not a big fan of the curry powders that come in little packets, but I have to admit that I have used them in the past. But no more! If you are medically fit to hold a knife - do not have Parkinson's - you can do this one with no bother whatsoever.

1)

Throw some curd onto 6 pieces of chicken. With bone preferably.

2)

In a little bit of water soak what you see. If you can't identify the contents and roughly count then please abort at this stage. Wash the chicken and put it back where it came from. Quitely.

3) 

Fry 2 small onions till they are brown and set aside.

4) 

Fry another 3 small onions (very finely chopped) till golden brown and then add garlic and ginger paste. About 2 tablespoons of each. Cook for 5-6 minutes. Keep stirring.

5) 

Lay on the chicken. Leave the excess curd in the bowl. One and a little tablespoons of coriander powder, half a table spoon of turmeric and one table spoon of red chili powder. Heaped? Why not. I'd recommend going heavy handed on the spice. Put in the browned onions from step 1.

6)

Mix like your life depends on it.

7)

Put in the soaked spices with the water, turn the flame to medium and cover. If you have an electric hob, abort at this stage. Bin the contents of the pan and jump out the nearest window. Your life is worthless and no body loves you.

If you have a gas hob, stir occasionally. Put a little salt to get the water in the chicken on its way. Simmer for about 15 minutes.

8)

Add some warm water, the remaining curd and one decent sized tomato (chopped) and cover. Simmer till tender. adjust seasoning. A little fresh coriander goes a very long way.

9)

Eat left-overs cold, with white bread, for breakfast.