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REC: Mom's Chicken Curry. No one would expect my Irish mother to make an authentic curry....

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Joined: Dec 14, 2005


Posted to Thread #8936 at 4:18 pm on Dec 5, 2007

(and this is not so authentic by today's standards), but she had a brother who was a Jesuit missionary in India, and he put her in touch with an Indian woman named Mae who was relocating to Los Angeles, and Mae taught my mom to make this simple curry. Mae fried her onions in Crisco oil and made her sauce with V-8 juice, and the rice was Uncle Ben's, but in 60's Torrance, CA it seemed wildly exotic. It became one of my mom's specialties. I reprised it last night and it's still pretty good!


2 onions, sliced
Cooking oil, (or butter and oil, or clarified butter)
1 tsp. turmeric, or to taste
1 tsp. red chile flakes, or to taste
1 tsp. minced garlic, or to taste
1 tsp. grated ginger, or to taste
1 tsp. ground coriander, or to taste
1 tsp. ground cumin, or to taste
1 cup tomato juice or V-8 juice
8 chicken thighs, skin removed
Salt to taste

Fry the onions in a skillet over medium heat until very very brown, even burnt. Add all seasonings and fry until fragrant. Add tomato juice and reduce somewhat. Fold in chicken, season with salt, and simmer gently until chicken is cooked through.

(Can be made ahead and reheated.)

Serve with rice and chutney.

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