« Back to Recipe
My method of cooking is 80% improvisation and 20% experience. I hardly ever measure my ingredients (the experience part), and I use whatever ingredients I have at hand (the improvisation part). I look at cooking as an art, not a science. I have never been disappointed yet.
Mix spices together. Add enough vinegar to make a curry paste. Heat oil until hot, then saute onion until slightly caramelized. Add garlic and ginger and saute for a minute or so. Add the curry paste and fry for a couple of minutes. If it becomes too dry, add a little vinegar. Brown the chicken in the curry mix. Pour in the diced tomato, then add bouillon and bay leaves. Cover and simmer for half an hour. Mix in chopped cilantro just before serving.
Any meat will do well. The amount of spices can be adjusted according to taste and preference. The amount of meat is generally one serving per person (e.g., 1/2 chicken breast, 4 ounces beef, etc.).
This recipe was provided by Mabel Menard from Chicago.