The Whole Chicken Project TM_WC_CURRY_FI_002

The curry of my childhood was chicken legs, onions, carrots, potatoes, and a few raisins in a highly spiced, tomato-based sauce. We ate it over steamed brown rice to sop up the juices and with plenty of garnishes like yogurt, diced apple, and fresh cilantro leaves.

It wasn’t until I was well into my second decade of life that I discovered that our curry wasn’t the only version. Throughout my teens and twenties, I took great pleasure in exploring the curries of the world and tried every one I could.

These days, though I appreciate and enjoy the many disparate versions of curries out there in the world, I find that this time of year, when there’s a chill in the air and it’s dark out by 6 PM, I want nothing more than a bowl of the curry my mom always made.
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