My Uncles famous Chicken Curry

My Uncles famous Chicken Curry


I would like to share a story of how my uncle stumbled on this magnificent recipe! When I was stationed in Bangladesh as a Detachment Commander of the Marines that guarded the American Embassy I loved to eat curry that they served for the local employees. (it was cheaper than the American food) of the USA Embassy. When we moved to Zimbabwe, Africa I found a fast food restaurant that served chicken curry. I came into the restaurant so much that the owner knew me by name. When we got ready to leave to go back to the US the owner gave me the recipe. I added a few things to it. Curry is something you have to get used to. It is a very strong spice. But the more you eat it the more you will like it.








2 Onions, chopped

2 cups fresh mushrooms, sliced

8 cloves garlic, minced

¼ cup olive oil

2-3 lbs chicken meat, cubed (or any kind of meat)

4 cups meat stock

4 tsp curry powder

6 tsp turmeric

4 tsp cumin

2 tsp allspice

8 medium potatoes, cubed

6 cups tomatoes, diced (or 2 large cans diced tomatoes drained)

1 tsp cloves

4 bay leaves

1 cinnamon stick


In a 4-quart Dutch oven coat bottom of pan with olive oil. Sauté onions, mushrooms, and garlic. Remove from pan leaving oil to sauté meat adding more oil if needed. Add onions, mushrooms and garlic back to pan. Add meat stock, curry powder, turmeric, cumin, and allspice. Add potatoes, tomatoes, okra, cloves, bay leaves and cinnamon stick. Cook until potatoes are tender. I recommend serving this great dish with rice!



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