After looking at the recipes that Chet posted, and David Smith's , I decided that as it is Chinese New year today(year of the Rabbit)that I would put together a fusion, if you will, of the two cuisines...so I came up with this...Curry was introduced to west China from Burma, who knows when, and because the Szechuan Chinese already had chilies from the Portugese (remember that they colonized Macao}as well as the tomato, one can find these used in Szechuan cooking for the past 200 years, so I devised a slightly different curry:

Trim and chop the chicken into bite sized pieces, and set aside...heat the oil in a pan large enough to hold everything, and then add the onion, garlic, and ginger...let this simmer on low for at least 5-10 minutes, and then add the curry powder, stir this around and then let this simmer for about fifteen minutes, on very low heat. Throw in the chicken, which you have cut up and stir it around, ensuring that it is all covered with the curry mixture...add half of the chicken stock, and add the oyster sauce to the remaining stock, and add this to the dish cooking as it is needed, making sure that it is all added before cooking time is over. This should cook for at least an hour on simmer, long slow cookiing is essential for a good curry...add the chopped tomatoes...taste for seasoning, add sugar, salt & black frshly ground pepper.,Let this all reduce down, it should not need a thickener...serve tt with rice and lentils, kitchri, and steamed broccoli...I think that I posted kitchri once before, email me if you do not have it...Cheers, Doug in BC, and gung hey fat choy!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@shaw.ca
Post Date: Tue, 16 Feb 1999