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June 17, 2006 | Episode 24

Chicken Curry
A curry for all seasons.
Real Simple Television Productions Inc.

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Chicken Curry


  • Hands-On Time: 40 minutes
    Total Time
    : 1 hour
    Makes 4 servings
  • 4 tablespoons olive oil
    2 medium red onions, cut into thin wedges
    2 jalapeños, seeded and finely chopped
    2 cloves garlic, finely chopped
    1 2-inch piece fresh ginger, thinly sliced
    1⁄4 cup fresh lemon juice (from 2 lemons)
    1 3⁄4 pounds boneless, skinless chicken breasts, cut into 1 1⁄2-inch pieces
    1⁄2 teaspoon cayenne pepper
    1⁄2 teaspoon ground coriander
    1⁄2 teaspoon ground cumin
    1⁄4 teaspoon mustard seeds
    1 teaspoon kosher salt
    2 ripe yellow peaches, roughly chopped (optional)
    1⁄2 cup canned unsweetened coconut milk
    Cooked white rice
    1⁄4 cup plain yogurt (optional)

  • Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes. Add the jalapeños, garlic, ginger, and lemon juice and cook for 5 minutes. Transfer to a plate.

  • Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium-high. Add the chicken and cook until browned but not cooked through, about 4 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes. Add the onion mixture, 1⁄2 cup of water, and the peaches (if using) and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt (if using).

  • To Freeze: Omit the rice and yogurt. Let the curry cool, then ladle it into resealable plastic freezer bags. Store for up to 3 months.

  • To Reheat: Thaw the curry overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Serve with the rice and yogurt, if desired.

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