Chicken Curry

This is a classic chicken curry, adapted from Madhur Jaffrey's Ultimate Curry Bible. It's excellent leftover, so consider doubling the recipe.

Serves 4


For the marinade:

1 to 1/2 pounds pound boneless, skinless chicken breasts, trimmed into 1-inch chunks

2 cloves garlic, pressed or finely chopped

3 T fresh cilantro, finely chopped

2 green onions, sliced

1/2 onion, finely chopped

1/2 jalapeno, seeded and chopped

1 T fresh ginger finely chopped

Kosher salt

Fresh ground pepper

To cook the chicken:

1 - 2 T canola oil

2-3 cloves garlic, pressed

chili flakes

1 T good curry powder

1 cup chicken broth


Mix together the chicken pieces and the marinade ingredients and let sit for 30 minutes, or cover and refrigerate for a few hours or up to overnight.

When ready to cook, add 1-2 tablespoons canola oil to a large skillet. Add the pressed garlic, chili flakes and curry powder and saute over medium heat. If you want a spicy curry be heavy handed with the chili flakes.

After a minute or two, add the chicken, scraping all the marinade bits into the pan. Turn up the flame to medium high and saute until the chicken is white all over.

Add the chicken broth and simmer for 3-4 minutes until the chicken is cooked through.

Serve with rice or Naan or Cauliflower Curry or Masoor Dal.