   Hello Everyone!

I found the recipe for this chicken curry dish in a fun cookbook called Spies, Black Ties and Mango Pies. It is a book of stories and recipes from CIA families from all over the world. I served it with a cucumber salad, Basmati Rice and store bought Papads.

Ladda's Recipe for Yellow Curry

2 1/2lbs boneless, skinless chicken breasts (or thighs with skin and bones removed)
1 large onion, thinly sliced
1/3 C peanut oil
1 heaping T yellow curry paste*, mixed with 1/4 Cup water
dash of fish sauce (optional) (i used it)
1 (14-16oz) can coconut milk
2 medium potatoes, peeled and cubed.

Cut chicken parts into desired size or leave whole. Rinse well and pat dry with paper towel. Set aside.

Heat oil in large, deep skillet or pot, saute onion in hot oil, stirring constantly, until soft and translucent (not browned). Stir in curry paste; continue to cook 2-3 minutes until very fragrant; add dash of fish sauce, if using. Add chicken to the pot, stirring constantly until chicken turns white and all ingredients are thoroughly mixed together. Add half the coconut milk, stir until milk boils, then cover and lower heat, simmer 15 minutes.

Add cubed potaoes and the rest of the coconut milk; stir to simmer another 20 mins or until potatoes are done. Curry can rest on the stove for about an hour. It is delicious reheated, some say even better!

Serve with rice and condiments. We prefer nuts, cucumbers, yogurt, eggs, chutney, bananas all in separate bowls. Serves 4

*Variations: Red, Green and Masaman curry are all made this same way but instead of potatoes, red curry needs sliced carrots or tomatoes (something reddish, even pumpkin or squash will do); Green curry needs blanched string beens, basil leaves, peas etc; Masaman curry needs apples. Ladda says that these curries don't use condiments.

Mahavir Ka Cachumber Ka Salaad - from Curries without Worries

1 Large cucumber
1 large onion
1 large tomato
salt/pepper to taste
1 T Lemon Juice
1 cup chopped fresh coriander (cilantro)

Dice the cucumber, onion and tomato very fine by halving, then cutting into strips and cutting across. Add salt/pepper, lemon juice and coriander. Mix well, chill and serve.

Editor's Note:
Curries Without Worries by Sudha Koul