Jon, can you really get Curry Leaves (Murraya koenigii)?? I can't find them anywhere, not even Penzey's Spices. According to this page, they only keep well frozen, not dried. I wonder if freeze drying would work??

I LOVE curries, and make my own "curry powders". For those who want it, I have the mixture recipe for Jon's Garam Masala which is a spice mixture from Punjabi (northern India)

Oh well, here is my contribution to the recipes:

Garlic Chicken Filets in Balsamic Vinegar

2 pounds boneless, skinless chicken breasts
1/2 cup flour
2 Tbsp. olive oil
6-8 cloves garlic, minced
1 cup chicken stock (or salt free boullion)
1/4 cup Balsamic Vinegar
(black pepper to taste)
1 Tbsp. cornstarch
2 Tbsp. water

Dredge chicken in flour, shake off excess. In large, heavy skillet, heat oil and brown chicken breasts on one side, about 2 minutes. Add garlic and turn chicken. Cook another 2-3 minutes until golden. Add stock, balsamic vinegar and pepper. Cook over low heat until chicken is tender (5-15 minutes). You may need to add a little bit of water....Remove chicken from skillet and keep warm. In a small bowl, mix cornstarch with water, stirring until smooth. Add to skillet and cook, stirring constantly until sauce is thickened. Pour over chicken, and serve with

Golden Rice

1 cup long grain (Basmati preferred)rice
1 cup chicken stock (or salt free boullion)
1 cup water
3" of cinnamon stick, or 1/2 tsp. ground cinnamon
1 bay leaf
1/2 tsp salt, optional
1/4 tsp ground tumeric
1/2 tsp Almond extract
2 Tbsp. toasted, slivered almonds
Place all except Almond extract and slivered almonds in saucepan. Bring to boil, reduce heat immediately and cover. Simmer covered 18-20 minutes (or however long you cook rice in your area!). When liquid is absorbed, fluff the rice, add the extract and slivered almonds. Cock the lid on partway and allow rice to "steam" for 5-10 minutes.

From: The American Heart Assoc. Cookbook