1 large onion, chopped
4 cloves garlic, chopped
1 slice fresh ginger root
1 Tbsp. olive oil
2 tsp. ground cumin
1 tsp ground turmeric
1 tsp salt
1 tsp ground black pepper
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 bay leaves
6 - 8 skinless chicken thighs
1 (14.5 oz.) can diced tomatoes
1 sweet red pepper, sliced
1 green pepper, sliced
Rice or Egg Noodles

Place onion, garlic, and ginger in a food processor and process into a paste. Heat oil in a large, deep skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.

Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, and nutmeg. Saute, stirring for 1 to 2 minutes.

Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated. (I found that it was easier, although more time consuming, to put paste in a bowl and coat each piece of chicken, then place in skillet. It might be best, if you pat the chicken dry first.)

Saute for another 4 minutes, then pour in the tomatoes with liquid and bay leaves, then stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally.

Add peppers for the last 15 minutes and cook until tender. (Note: If you simmer uncovered, the sauce will thicken, add water or keep covered while simmering.)

Don't forget to remove the bay leaves – and then, ENJOY!