My Mother ‘s Chicken Curry 

1 whole chicken or 4 legs with back attached 

1 Big Onion

½  tsp Mustard

½ Tsp Fenugreek

½ tsp of Cumin

½ tsp of Fennel Seed

1 inch piece of Ginger (Ground)

5 Garlic Cloves (Ground)

½ tsp Termeric Powder

1 to 2 tsp Curry powder

1 inch Cinnamon stickSalt

½ LemonCurry leaves

1 tbs. oil 

Method

(Curry Powder: Roast and grind 5 dried chilli, 2 tbs. coriander, 1 tsp cumin, 1 tsp fennel seed, 1 tsp fenugreek and then add 1 tsp Termeric powder. Or can be bought at any Sir Lankan or Indian stores.) 

 Remove chicken skin and cut it into 2 inch pieces.  Wash and drain. Add Termeric powder and salt mix and keep it aside.   Heat the pan with oil on a medium heat.  Add cumin, mustard, fenel seed and funu greek to the pan.  After 1 minute of frying add grounded ginger and garlic then add the chopped onions and fry for 2 minutes. 

Add cinnamon and cloves. Add curry powder, stir quickly and add the chicken.  Mix well and add 1L water.   (Optional: add one potato or one tomato cut into small pieces.)        

After the chicken is cooked add curry leaves.  Remove the pan from the stove when the curry thickens.  Add lemon juice and mix well.