This is my personal method for making an Indian curry, certainly not the only way, but it's simple, can be done in a typical American kitchen, and is pretty authentic as far as it goes.

Ingredients

• Chicken
• Yogurt (plain, not low fat)
• Dash of lemon juice or vinegar
• Onion (about 1 to 2 onions per pound of chicken, very rough)
• Tomatoes (3 tomatoes for every 2 onions about)
• Oil
• Spices (see comments for suggested spices, this method works for any combination)

Directions

1. Wash, and cut the chicken into medium sized pieces (bigger than 1 inch square is probably too big)
2. Place the chicken in a large bowl and add yogurt until the chicken is completely coated and there is some excess yogurt at the bottom of the bowl
3. Add lemon juice and spices and mix
4. Allow to marinate, 30 minutes at the low end, the longer the better
5. Cut onions and tomatoes
6. When the chicken has marinated to your satisfaction, place oil in a frying pan or heavy bottomed pot (this will be where everything is cooked so make sure it's big enough!) and begin sauteing the onions
7. When the onions are beginning to brown place in the tomatoes
8. Once the onions have fully browned, add the chicken marinade and quickly mix
9. Add water to spread out the chicken, the whole mixture should become liquid and easily stirred
10. Place a lid over the pan and boil, stirring occasionally
11. Once the water has boiled out, the curry is read! Serve with rice and Naan (see "Hobbes's Naan")

This recipe was submitted by Hobbes on March 22, 2005.