• 3 tbsp corn or peanut oil
• 2 medium onions, chopped (1 cup)
• 1 pound ripe tomatoes, chopped, or an equal amount canned (3 cups)
• 1 tbsp Basic Green Masala 
• 1 tsp Dray Masala for meat
• ½ tsp minced fresh gingerroot
• ½ tsp ground turmeric
• 1 tsp salt, or to taste
• 1 chicken, 3½ pounds, cut into 10 pieces, plus the giblets, loose skin and fat discarded
• ½ cup water
• 2 medium potatoes (½ pound), peeled, cut into 1-inch cubes

1. Heat the oil in a pan and stir-fry the onions over moderate heat until brown-dark but not charred. Add the tomatoes and stir briskly for 2 minutes; cover the pan and cook for 10 minutes.
2. Add the Basic Green Masala, Dry Masala, ginger, turmeric and salt. Cook for 5 minutes, stirring constantly.
3. Add the chicken and water, cover, and cook over low heat until approaching tenderness, ½ hour. Should the sauce evaporate too quickly, add another ½ cup water. Add the potatoes and simmer until the chicken and potatoes are tender, another 15 minutes. Serve warm. Serves 6 with other dishes.

Variation: Either beef or lamb may be used in place of the chicken. Use 2 pounds of boneless beef chuck or lamb and follow the same steps as for the chicken. The meat will take longer to tenderize and so one should add 1½ cups water and cook for ½ hour longer.

• 4 ounces fresh coriander; leaves only
• 1 head of garlic, medium, about 8 cloves
• 4-6 ounces semihot green chili
• ½ tsp salt

1. Blend everything together in a processor to a more or less smooth paste.
2. Store in a jar with a tight cover. Refrigerate for up to 1 week. Can be used in both mead and fish curries.

Makes 1 cup.

• 1 tbsp hot red chili flakes
• 1 tbsp ground coriander
• ¼ tsp garlic powder
• 1 tsp ground aniseed
• ¼ tsp ground ginger
• ¼ tsp ground turmeric

1. Mix everything together and store in a jar with a tight cover. Use in meat curries. 

• 1 tbsp hot red chili flakes or powder
• 1 tbsp ground cuminseed
• 1 tbsp ground coriander
• ¼ tsp ground turmeric
• ¼ tsp mustard powder
• 1 cardamom pod, broken up

1. Mix everything together and store in a jar with a tight cover. Use in fish curries.