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Assuming you mean an Indian chicken curry (i.e., not a Thai one,) my go-to recipe has become chef Floyd Cardoz's (of the wonderful NYC restaurant, Tabla) Bombay Chicken Curry. A really good 'classic' version. You can vary the heat by the amount of chilies, the cayenne, etc. The recipe, courtesy of Adam Roberts (The Amateur Gourmet blog) complete with a video:
Another note, re: the coconut milk - use a decent brand - I've cheaped out on lesser ones and been disappointed by their lack of coconut-y richness. This recipe is written for '4' but I usually get more like 5 servings - especially if served over basmati rice. (You can obviously multiply to increase the servings.)
Try this recipe you can make without curry leaf if not available http://www.saveur.com/article...
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