Discovering a new ingredient can be like opening a window into a new universe. About 10 years ago, my then-girlfriend/now-wife and I were living in Brooklyn. Prithi, a good friend and film school classmate was hosting a cooking class, where she and her mom made an array of delicious vegetarian Indian dishes. It was there that I was first introduced to curry leaves.

I'd been making a curry sauce based on a recipe in Jaime Oliver's cookbook "Happy Days with the Naked Chef." It called for curry leaves, but until then I'd never bothered to actually seek them out.

That day, though, getting to smell them and taste the dishes they were prepared with, it was nothing short of a culinary revelation. Prithi sent me home with a little ziplock baggie full of curry leaves, and I've never attempted a South-Asian-style curry without them ever since.

Fragrant and complex in flavor, curry leaves are herbs unrelated to curry powder (which is a spice blend). They are edible, and not all that unpleasant to eat. I usually just push them aside on the plate while eating.

Thankfully, we've got an Indian grocery store 5 minutes away, so getting our hands on them is never a problem. If you don't live anywhere near an Indian grocery store, though, you should be able to easily find them online. Just don't bother with the dried leaves - they don't compare to the fresh ones in terms of aroma or flavor.

As far as this recipe goes, I have no idea how "authentic" it is. I do know that it's DA#% tasty, straightforward, and easy to tweak depending on what you've got on hand. We've been making it for almost ten years, now, and it never disappoints.

The "Go-To" Curry Sauce

Adapted from a recipe in Happy Days with the Naked Chef

Fragrant, complex, with layers upon layers of flavor, this curry recipe is easy to personalize. I've included a recipe for chicken, but you could add tofu, fish, or any seasonal vegetables of your choosing. You can try it without the curry leaves, but it won't be the same. Measure and prep all your spices and vegetables before you start cooking. It'll make the process much easier.

Yield: Serves 4

Ingredients

For the base:

1/4 cup coconut or vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
1 medium onion, peeled and chopped
2 jalapeño or 3 serrano peppers, seeded and finely diced
1-inch piece of ginger, peeled and finely grated
a handful of fresh curry leaves
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chili powder
1 stalk of lemongrass, pounded with a mallet - optional
1 cup of water
14 oz coconut milk

For the chicken:

2 boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or vegetable oil
2 teaspoons ground coriander
2 teaspoons kosher salt

Directions

Heat oil in a large pan over medium heat. Add mustard seeds. Once they start "popping," add fenugreek seeds, ginger, peppers, and curry leaves. Toss and cook for a minute or two.
Add onions and season with a pinch of kosher salt. Cook, stirring occasionally for 5-7 minutes, until softened and lightly browned.
Add turmeric, chili powder, tomatoes, lemongrass, water, and coconut milk. Bring to a boil. Reduce heat, cover, and simmer, stirring regularly, for 10 minutes.
For the chicken, season evenly with ground coriander and kosher salt. Heat a skillet over medium-high heat. Add the oil, swirling it around to evenly coat the pan. Add the chicken and stir fry until nicely browned.
Add chicken to curry sauce and continue cooking uncovered for 15-20 minutes. Taste, season with salt if necessary. The curry sauce should be the consistency of a thick cream. If it's too thick, thin with a little water. If it's too thin, continue simmering until desired consistency.
Serve hot with steamed white rice. Enjoy!