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Chicken Curry
This mildly spicy dish is best served with basmati rice.
Makes 3 to 4 servings
3 garlic cloves
1 to 2 inch piece of ginger, peeled and cut into 3 pieces
2 tablespoons plus 1 teaspoon vegetable oil or ghee*, divided
2 teaspoons curry powder (previous recipe)
1½ pounds boneless chicken breast, cut into ½-inch strips
(cutting width-wise)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 medium onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 cup chicken broth, reduced sodium
½ cup coconut milk
1 medium sweet potato, about 8 ounces,
peeled and cut into ½-inch dice**
½ cup frozen peas
Chop the garlic and ginger together in a Cuisinart
®
Mini Chopper or Food Processor. Heat a
nonstick skillet over medium heat with 1 tablespoon of the oil or ghee. When oil is hot, stir in
the chopped garlic and ginger. Cook until fragrant, about 1 minute. Stir in the curry powder
and continue to cook for an additional minute or two.
Place chicken in a stainless mixing bowl and toss well with the garlic mixture. Cover with
plastic wrap and refrigerate for 2 to 4 hours.
Once chicken has marinated, place a large sauté pan over medium to medium-high heat.
Season the chicken with the salt and pepper. Add another tablespoon of oil and brown the
chicken on both sides, about 2 to 3 minutes per side. Brown the chicken in batches so that
the pan is not overcrowded. Once chicken is browned reserve in a separate bowl.
Add remaining oil to sauté pan and add the onions and jalapeño. Stir and sauté until
vegetables are soft and lightly browned, about 5 minutes. Add chicken broth to the pan,
scraping up any browned bits that have been left on the bottom. Stir in the coconut milk and
add the sweet potato; cover. Reduce heat to low to let the sauce simmer lightly. After about
8 to 10 minutes add the reserved chicken. Continue to simmer, covered, until chicken is
completely cooked through, about 5 to 8 minutes. Stir in the peas.
Serve in bowls with basmati rice.
*Ghee is clarified butter that is commonly used in Indian cooking. It is possible to clarify butter
at home or a jar or it can be bought in specialty food stores.
**Hold the cut sweet potato in cold water so that it will not turn brown.
Nutritional information per serving (based on 4 servings):
Calories 400 (37% from fat) • carb. 19g • pro. 42g • fat 16g
sat. fat 7g • chol. 100mg • sod. 420mg • calc. 63mg • fiber 4g