"You have probably noticed that I am a firm believer that food, recipes and cooking are major part of family, memories and traditions. With that said, this is a dish that was a big part of my childhood. Whenever I knew I was going to visit my dad for the weekend my sister and I would always request this dish and he would always make it. (We could never have it at moms because of an incident involving curry and the first trimester of her pregnancy with me ;-)) Now, this may not be a traditional way to make chicken curry, but this is the way my family always made it. I am not exactly sure where the original recipe came from; I want to say that my grandma used to make it for my dad and uncles while they were growing up. First tender chicken pieces are browned and then simmered in a thick curry sauce with sliced onions. And as with most of my family’s traditional recipes, this is perfect served over a steaming plate of rice.
As with many family recipes, this one has gone through some changes throughout the years. I am sure my dad made a few adjustments from the version my grandmother made, just as I have made a few changes from the version my dad made. The most notable is that while my dad always uses chicken drumsticks and chicken wings, recently I have found that boneless chicken thighs make eating this dish a little less messy, which is always a plus. Now that I mentioned boneless chicken, you may be tempted to use boneless skinless chicken breasts in this recipe; however, I recommend that you don’t. The amount of cooking time required to get the perfect curry flavor makes chicken breasts quite dry."