Baba's chicken curry
Chicken second courses
Indian cuisine
My father has made his chicken curry at least once every month since I can remember, and as a little boy my job was to taste it at the end and recommend any adjustment of seasonings. It was never made the same way twice, though the core of the recipe is a braise of dark meat in onions. Tomatoes and coconut are alternately left in or out. Root vegetables go in when on hand. Using plenty of onions and plenty of spice is the thing. After some trial and error, here is my version. You could serve it with rice, naan, or bread. And try some sliced raw onion and cucumber dressed with salt and lemon juice.
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