Pan Roasted Onion Chicken

SERVES 6

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onions, diced
1 teaspoon garam masala
2 pounds chicken, skinned and cut into 1-inch pieces
10 fresh curry leaves
2 (1-inch) cinnamon sticks
2 cardamom pods
1 tablespoon ground coriander
1 teaspoon ground cumin
Salt to taste
1 cup onions, sliced thinly and crispy fried

Heat the oil in a large nonstick saucepan over medium-high heat. Add the cumin seeds, onion and garam masala, cook until brown about 5 minutes.

Add the chicken, curry leaves, cinnamon, cardamom, coriander, cumin and salt. Increase the heat and pan roast it until brown, about 5 minutes turning constantly. Reduce the heat to medium low and simmer covered until the chicken is tender, about 5 to 7 minutes. Add water if needed.

Serve hot garnished with fried onions.