Chicken curry

Imperial
1 x 3 lb oven-ready chicken
4 tablespoons vegetable oil
4 onions, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground cardamom
salt and freshly ground pepper
1 chicken stock cube
1/4 pint boiling water
2 tablespoons lemon juice
5 tablespoons tomato puree
4 tomatoes, skinned and quartered

Metric
1 x 1.5 kg oven-ready chicken
4 x 15 ml spoons vegetable oil
4 onions, finely chopped
1 x 5 ml spoon ground coriander
1 x 5 ml spoon ground cumin
1 x 5 ml spoon turmeric
1 x 5 ml spoon ground cardamom
salt and freshly ground pepper
1 chicken stock cube
150 ml boiling water
2 x 15 ml spoons lemon juice
5 x 15 ml spoons tomato puree
4 tomatoes, skinned and quartered

Cut the chicken into 8 pieces. Combine the oil, onions, spices and seasoning in a large deep dish and MICROWAVE ON HIGH for 10 minutes, stirring occasionally. Dissolve the stock cube in the water and add with the lemon juice and tomato puree. Stir well. Arrange the chicken pieces in the sauce, so that the thickest parts are around the outside. Add the tomatoes, cover and MICROWAVE ON HIGH for 25-30 minutes, stirring and turning the chicken over two or three times during cooking. Leave to stand covered for 10 minutes before serving.
Serves 4
NOTE: Chicken curry may be prepared in advance and stored in the refrigerator or frozen. This will enhance the flavour. Reheat thoroughly before serving.