Try other curries
A thai curry is easy to prepare and all the ingredients are now available here. Go over to SD's Barrio Chino, find the story on the south side of Gonzalez, just off the Duarte, and there you can buy the little cans of red, green or yellow curry paste. I believe you can also buy the fish sauce there in bottles. Now go find some fresh Basil (albahaca), chicken broth, meat (chicken, pork or beef) and some crunchy style veggies (or canned bamboo shoots or water chestnuts if you wish), and coconut milk. YOu take a big wok, pour in the can of coco milk with as much of the paste as you can stand to eat hot, let that simmer about five minutes. Add a bit of brown sugar (1 to 3 Tablespoons), add the meat, and cook for about 8 minutes. Add the veggies, a few sprinkles of the fish sauce, a good fistful of the fresh basil, and bingo you have got a Thai curry. Delish.
Indian food, as AZB no doubt will tell you, is a bit more complex to prepare, but not all the dishes are curries and not all are derived from the Mughal kitchen that so many consider quintessentially Indian food. There is a simple chicken in yogurt dish that is mild and delicious and Dominicans will eat it. It is called, of course, Dahi Murgh.
Burmese curries, by the way, are also quite good. They do it a different way. You take a whole onion and pur?e that with garlic and ginger, mixing in turmeric and chili powder and some lemon grass if you have it. Heat that up in 3Ts of oil until smoking hot. Reduce the heat, stir it, simmer and cover for 15 minutes. A red brown color will develop with oil showing around the edge. This is called "see byan" (water gone, oil returned). throw in chicken bits, coating them in the mixture, cover and cook for 35 to 45 minutes. At the end you throw in 1/4 tsp ground cardamon and fresh cilantro.
