Creative Chicken By Jeanne Winnick Brennan
Photography by Dave Brooks

A local health care administrator cooks chicken curry for her husband with his mother’s recipe.

Mathew Mathai was born on the western coast of the very tip of Southern India to a mother who was an excellent cook. So when he moved to the United States and tried to make his own version of his mother’s Southern-style chicken curry, he was sadly disappointed.

“I would try, and it would turn out awful,” laughs Mathai, a medical executive in Sacramento. “When I was home for a visit one time, I sat my mother down and begged, ‘Please, spit it out,’ because I knew her recipe was only in her head.”

Once he had the recipe, he made sure to give it to his soon-to-be-wife, Nancy, who has been making it for him now for more than 20 years. Mathew, who grew up in Bombay, relishes the tropical flavors and spices typical in Southern Indian cuisine, such as coconut milk and garam masala, that remind him of his mother’s dishes. The Mathais have made their love affair with Indian food part of the cultural adventure they share with their children as they seek out Indian restaurants wherever they travel.

“I loved the chicken curry when Mathew’s mother made it for us, and I knew I wanted to learn how to cook like her,” says Nancy. “I’m sure Mathew had a plan, too, because his chicken curry dish has become our kids’ favorite food.”

Curry Chicken

Heat the vegetable oil in a large skillet. Add the onions and sauté until lightly browned. Add ginger and garlic and sauté briefly. Add dry spices, browning them, also. Add the chicken to onion-spice mixture and sprinkle with vinegar. Continue to sauté until the chicken is lightly browned. Add coconut milk, tomatoes and water. Cover and simmer 20 minutes. Garnish with cilantro and serve with basmati rice. Serves 8.

Ingredients

2–3 tablespoons vegetable oil
2 medium red onions, thinly sliced
2 inches fresh ginger, peeled and thinly sliced
4 cloves garlic, crushed
1/2 teaspoon hot red pepper flakes (or more for spicy curry)
2 teaspoons ground coriander
1 teaspoon garam masala*
1/2 teaspoon ground turmeric

4 whole cloves
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 tablespoons white vinegar
4 ounces unsweetened coconut milk
2 medium fresh tomatoes, chopped
1 cup water
1/4 cup chopped fresh cilantro for garnish