9-Boy Chicken Curry Condiments

By
Kevin D. Weeks.
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
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Updated on 07/26/21
Curry powder

Martin Hospach / Creative RF / Getty Images

Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 2 servings
Nutrition Facts (per serving)
857 Calories
60g Fat
10g Carbs
77g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 857
% Daily Value*
Total Fat 60g 77%
Saturated Fat 23g 117%
Cholesterol 401mg 134%
Sodium 565mg 25%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 77g
Vitamin C 12mg 58%
Calcium 89mg 7%
Iron 6mg 35%
Potassium 1079mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

During the British colonial period, the curry was served with an array of condiments such as bananas, peanuts, and chutney. Each condiment was served by a different servant: a "boy." Consequently, the more condiments you offered, the more boys you could afford and the higher your status, so a 10-boy curry was more prestigious than a 5-boy curry.

The condiments can be anything that appeals to you, and the idea is that each bite of curry is different from the last providing a kaleidoscope of flavors and tastes. I find that sweet flavors are particularly good with curry, but salty and savory flavors are also delicious.

Like many such dishes, it's better the second day so make leftovers.

Ingredients

  • 4 boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1 tablespoon peanut, or vegetable oil

  • 1/2-inch piece ginger, sliced thinly

  • 1/2 jalapeño pepper, seeded and minced

  • 1/2 onion, diced

  • 2 cloves garlic, minced

  • 1/4 cup water

  • 1 tablespoon vinegar

  • 1/2 cup coconut milk

For Spice Mixture:

  • 1 stick cinnamon stick, crumbled

  • 5 clove whole cloves

  • 1 tablespoon curry powder

  • 1/4 teaspoon turmeric

  • 1 bay leaf

  • 3 pod cardamom pods

  • 1/2 teaspoon red pepper flakes

For Toppings:

  • Diced banana, optional

  • Diced pineapple, optional

  • Sliced scallion, 1/4-inch rounds, optional

  • Coconut flakes, optional

  • Tart orange marmalade, or tangerine segments, optional

  • Chopped bacon, optional

  • Raisins, optional

  • Nuts, such as peanuts or cashews, optional

  • Mango chutney, optional

Steps to Make It

  1. Gather the ingredients.

  2. Heat oil in a heavy saucepan over medium-high heat until it begins to smoke. With exhaust fan running, add spice mixture and cook, constantly stirring to prevent burning, for five minutes.

  3. Reduce heat to medium-low, add onion, garlic, and jalapeño and continue cooking for two minutes. Add chicken, water, and vinegar, reduce heat to very low, cover, and simmer for 90 minutes. Add coconut milk and heat thoroughly.

  4. Serve over basmati rice with toppings of choice.

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