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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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