Chicken Curry

Wash chicken pieces and dry with a paper towel. Sprinkle chicken with 1 1/2 teaspoons of salt and set aside.

In a heavy pan or nonstick frying pan, heat 2 tablespoons of oil on high heat.  When oil is hot, add chicken pieces a few at a time; fry for 3 -4 minutes, or until they are white and firm, turning them once.  Transfer chicken to a plate.

Add remaining 4 tablespoons of oil to the pan. Place onions, garlic and ginger in hot oil. Cook on medium heat until onions are soft and golden grown.

Reduce heat to low. Stir in cumin, turmeric, coriander, red chile powder, and 2 tablespoons of the water.  Cook for 1 to 2 minutes, stirring constantly.  Stir in the tomatoes, 1 tablespoon of cilantro, yogurt, and remaining salt

Increase heat to medium, add chicken pieces with the juices that have accumulated in the plate.  Pour in remaining water.  Bring to a boil, turning chicken over in the sauce to coat the pieces evenly.

Sprinkle curry with garam masala.  Reduce heat to low.  cover and let curry simmer for about 20 minutes or until the chicken is tender.

Add lemon juice and remaining cilantro.  Simmer another 5 minutes. 

Serve hot with bread or over rice.