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Curried Chicken

Yield 4 to 6 servings
"The taste is first infused by the curry marinade, second by the cooking process, and third by the addition of whatever condiments the diner prefers," Jessica says.


  • 3 tablespoons butter
  • 1 large onion, minced
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 3 tablespoons hot curry powder
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup cane or cider vinegar
  • 3 pounds skinned and boned chicken breast halves, cut into 1/4-inch strips
  • 1 cup water
  • 4 baking potatoes, peeled and cubed
  • Hot cooked rice
  • Garnishes: mango chutney, chopped roasted peanuts, raisins, flaked coconut, chopped green onions

How to Make It

  1. Melt butter in a nonstick skillet over medium heat. Add onion, garlic, and ginger; sauté 6 minutes or until tender. Add curry and red pepper. Sauté 2 minutes. Stir in vinegar. Cool 10 minutes. Combine onion marinade and chicken in a heavy-duty zip-top plastic bag; seal and chill for 2 hours.

  2. Combine chicken, marinade, and 1 cup water in a large Dutch oven over medium-low heat. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Add potato; bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until potato is tender. Serve over rice. Garnish, if desired.