Chicken Curry

By Yankee Magazine

Feb 16 2003

A curry recipe RICH in flavor, which improves with age. Given to me by my friend John.


6 servings


2 tbs. veg. oil
1 tsp. brown mustard seeds
10-12 curry leaves (optional)
1 med onion, chopped
1 tbs. finely chopped ginger
1 tbs finely chopped garlic (you can substitute 1 tbs. ginger-garlic paste (total) for these two if you have it)
3 lbs. raw boneless chicken in 1 1/2 inch cubes
2 tbs. Madras Curry paste
2 tbs. Mild Curry paste
3 med. tomatoes diced or 1 large can diced tomatoes


Heat oil to near smoking point in skillet or wok. Toss in mustard seeds and cover immediately–they pop! When popping stops, toss in curry leaves and cover again–they sizzle like crazy. When the sizzling stops add chopped onion and sauté until edges just begin to turn golden. Add ginger and garlic and sauté for a minute or two (if you use ginger garlic paste, it, too, can sizzle like mad, so keep the cover handy). Add cubed chicken and stir a few times. Add both curry pastes and stir to coat chicken pieces. Add diced tomato and bring to a boil. Reduce heat, cover, and simmer gently until tomatoes break down completely and chicken is thoroughly cooked, 20 minutes.  Taste for seasoning–you can add more of either curry paste at this point, depending on flavor. Uncover and reduce sauce to preferred consistency. Serve with white rice.