Chicken Curry

2 teaspoons coriander
1 teaspoon cumin
2 tablespoons sesame seeds
1 tablespoon turmeric
½ teaspoon dried ground chili peppers
¼ teaspoon powdered ginger
2 teaspoons salt
3 pounds fryer, disjointed
3 tablespoons butter
1 cup thinly sliced onions
2 cups water

Pound together with mortar and pestle (or run in a blender) the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger, and salt. Rub into chicken.

Melt the butter in a casserole or Dutch oven; brown the onions in it. Add the chicken and any left over spices and brown. Stir in the water; cover and cook over low heat for 45 minutes or until tender. Remove and cover for the last 10 minutes.

Adapted from Myra Waldo