INDIAN CHICKEN CURRY

1 lb. boneless skinless chicken breast 2 lb. onions 1 lb. tomatoes 1 sq. inch ginger 4 cloves garlic 2 tsp. tumeric 2 tsp. coriander 2 tsp. cumin 1 tsp. crushed red pepper (more or less to taste) Salt to taste 4 tsp. cooking oil Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically. Source another website