Kathleen's Chicken Curry
"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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 chicken leg quarters, boned and skinned and diced (equivalent of around 1.5 pounds)
- 2 lemons, juice of
- 3 tablespoons curry powder, divided
- 1 tablespoon garam masala, divided
- 5 garlic cloves, minced
- 3 tablespoons fresh ginger, peeled and minced
- 2 green bell peppers, diced large
- 2 large onions, diced large
- 1 teaspoon salt
- 1 cup cream or 1 cup coconut milk
- 5 tablespoons vegetable oil, divided
- 1⁄2 cup fresh parsley, chopped
directions
- 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.
- Working in batches, brown chicken on high in large saute pan/fry pan. Remove to plate.
- 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).
- Next add remaining garlic, curry powder, garam marsala, salt and saute another minute or so.
- Then add the chicken back in and the cream or coconut milk. Turn heat to low and let simmer until chicken is cooked through.
- Squeeze remaining lemon juice and chopped parsley over chicken just before serving.
- 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.
- 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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RECIPE SUBMITTED BY
KWB5015
United States
Back in the US after 10 years abroad. Good to be home and have good access to more familiar ingredients, however, I also loved all that I learned in my beloved adoptive country of Macedonia. I also had the privilege of running an American style bakery during my last 3 years in Skopje.
Baking is my addiction, but I do love all sorts of cooking. My husband recently ended his 15 year low-carb lifestyle, so we are both busy packing on the pounds and being able to eat forbidden foods together now! Love it (but not how snug my pants are!).
