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Kathleen's Chicken Curry

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“This is a pretty simple chicken curry I made based on having read four or five today and figuring out what I could do with my resources. I thought it was good enough record so I might be able to duplicate the results which we liked a lot.”
1hr 10mins

Ingredients Nutrition


  1. Marinate chicken pieces several hours with 2 cloves minced garlic, 1 inch piece minced ginger, juice of 1 lemon, 1 Tbsp curry powder, 1/2 Tbsp garam marsala, 2 Tbsp vegetable oil. Add water, if necessary to make sure the chicken pieces are well coated.
  2. Working in batches, brown chicken on high in large saute pan/fry pan. Remove to plate.
  3. To the same pan add the onion, bell peppers, remaining ginger, and saute until tender (5 minutes). Adjust the heat to prevent browning (I didn't need to, but my cookware bows a little on the burner).
  4. Next add remaining garlic, curry powder, garam marsala, salt and saute another minute or so.
  5. Then add the chicken back in and the cream or coconut milk. Turn heat to low and let simmer until chicken is cooked through.
  6. Squeeze remaining lemon juice and chopped parsley over chicken just before serving.
  7. Notes: I really just eye-balled my spice measurements, so these quantities are 'guestimates'; so please don't be intimidated by the ingredient list indicating divided measures, just do what looks good to you. A sprinkling of raisins or diced apple would be a nice addition. This would work with boneless, skinless chicken breasts, too, but perhaps would be a bit dry.
  8. Serving suggestion: With brown rice, plain yogurt and a green salad with tahini-sesame dressing (tahini, cider vinegar, olive oil, garlic, garam marsala, sugar, salt and sesame seeds).

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