Kathleen's Chicken Curry

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).