Indian Curry

Jay Belk came over one night when I making this. He used to live in London (where lots of curry is made and sold) and he told me this was the real deal.

This recipe came from Fine Cooking, Issue #2.

I have found curry spice mixes at Whole Foods and even better mixes by asking Indian friends in your IT department for suggestions (they’ll often bring you some!) The recipe calls for 2 – 3 tablespoons of curry; I use 1 -2 teaspoons. Your mileage may vary!


  • 1 clove garlic, minced
  • 1 inch piece of ginger, minced
  • 3 onions, thinly sliced
  • 3 potatoes, 1/2 inch dice
  • 2 green peppers, cut in 1/2 inch pieces
  • 3 stems fresh cilantro plus 1/4 cup loosely packed leaves
  • 2 pounds chicken thighs, skinned
  • 1 tablespoon oil
  • 1/2 teaspoon black mustard seeds
  • 2 to 3 tablespoons curry spice mix
  • 2 cups coconut milk
  • 1 teaspoon salt

Heat the oil in a large dutch oven. Add the mustart seeds and let them sizzle for about a minute. Add the garlic, giner, sliced onion and cilantro stems; cook for 5 minutes stirring frequently. Add the ground spices and continue cooking 6 – 8 minutes until the onions are very soft. Stir frequently! Add the green pepper; cook another 4 minutes or so. Start adding the chicken a little at a time, stirring so that the chicken gets coated with spices. Continue this way until all the chicken has been added. Add the potatoes and the salt, then pour the 1/2 the coconut milk over all, stir and simmer for about 40 minutes. Add the remaining coconut milk and the cilantro leaves. Bring back to a simmer and taste to see if you need to add more salt.

Serve over rice. I like to have bananas, raisins, and a good chutney on the side too.

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