Growing up my parents, who are phenomenal cooks, fed us all kinds of delicious food, especially mouthwatering Indian food. The house was always filled with the aroma of Indian spices. Since I lived there, my senses were immune to these smells, but my friends would often tell me that coming over to my house would make them instantly crave chicken curry.
Speaking about curry, I often hear this phrase “I love curry”. The word curry in India translates to any dish with sauce. We always use a combination of spices when making any Indian dish. We don’t have a specific spice called curry.
People always ask me to recommend an Indian restaurant. The truth is I rarely go out to eat Indian food. If I could recommend my parents’ house, I would (they really should open a restaurant).
Most Indian restaurants I’ve been to are quite disappointing and not authentic. The only time I’ve had exceptional Indian food at a restaurant was at a hole in the wall place in San Francisco called Shalimar. Their chicken curry and other dishes tasted like home cooked authentic Indian food.
I’ve always loved cooking and baking, surprisingly though I’ve never felt the need to learn Indian cooking. I blame this on my parents, they knew that if they taught me Indian cooking I wouldn’t need them as much. Just kidding, in my mind, I just figured my parents would always be there to satisfy my Indian cravings.
That changed when I moved almost 2000 miles away. Bye bye, my favorite Indian restaurant (parent’s home).
I went into this panic mode and thought how will I ever learn to make chicken curry for myself. I learned the basics of Indian cooking through osmosis from my parents. My dad had attempted to teach me Indian cooking a few times in the past, but I was a little too impatient. At least, that is what he would always tell me.
In the back of my mind, I knew why my dad was really teaching me Indian cooking, he was preparing me to be a good Indian wife.
Now it became a necessity for me to learn Indian cooking. Chicken curry needed to be back in my life A.S.A.P.
Forget being a wife, I was more concerned about who is going to be feeding me my favorite curries.
I called my mom and asked her to give me a recipe for a simple chicken curry. I didn’t even bother calling my dad for a recipe because even his simplest recipes can be 5 pages long. He is a brilliant cook and a perfectionist when it comes to cooking.
I jotted down my mom’s recipe on a torn envelope (I still have it in my recipe book) and tried my hand at my first chicken curry.
I’ve made many chicken curries and other Indian dishes since then, but this recipe still holds a special place in my heart.
My mom’s simple chicken curry is filled with aromatic spices such as coriander and fennel powder. The addition of garam masala and ginger adds a nice warmth. To add another depth of flavor I use bone in chicken…the bones add a lot of flavor to the curry.
This chicken curry is not overly complicated and will take roughly an hour to make. I simplified this recipe even more, so really there is no excuse not to make it.
I urge you to double the recipe so that you have leftovers because it always tastes better the next day.
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