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Northern Indian Chicken Curry

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Adapted from Wolfgang Puck's recipe.


2 lb. chicken breasts, skin removed, cut into 1 inch chunks
2 tablespoons salt, divided
2 teaspoons ground black pepper, divided
¼ cup ghee or clarified butter
4 cups sliced onions
3-4 tablespoons sugar
3 tablespoons minced garlic
3 tablespoons minced ginger
1 minced jalapeno chile, seeds and membrane removed
1 bay leaf
2 tablespoons curry powder
4 cups diced tomatoes
1 tablespoon tomato paste
4 cups boiling potatoes, 2-inch cubes
6 cups chicken stock, divided
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Season chicken with 1 tablespoon of salt and 1/2 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining tablespoon salt, 1 1/2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown. Add the garlic, ginger, jalapeno, bay leaf, and curry powder. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic. Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock, as necessary. Taste and adjust seasoning with salt, pepper, and sugar.

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