A little more than curry

October 22, 2009

Here is my favorite chicken “curry” recipe with a few extra ingredients tossed in to make a complete one pot meal (well, technically two pots if you count the rice). Brining the chicken for about 1 hour ahead of time adds great, easy flavor to the chicken, but it is definitely not necessary. The other secret to this dish is Trader Joe’s korma simmer sauce.


  • 1 to 1 ½ lb boneless skinless chicken breasts
  • 3 T table salt
  • 3 T sugar
  • about 6 cups of water
  • 1 gallon plastic resealable bag

Place the salt, sugar and water in the plastic bag and let it dissolve. Then place the chicken breasts in the bag and seal, letting them brine in the refrigerator for 1 hour. Remove the chicken breasts from the brine and rinse before cooking. Cut the chicken into cubes for curry.


  • 1 T coconut oil or ghee
  • 1 medium yellow onion, cut in half and sliced thin
  • ½ tsp cumin
  • ¼ tsp cinnamon
  • ½ tsp curry powder or ground coriander
  • 2 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 pound chicken breast, brined and cubed
  • 1 14.5z can diced tomatoes
  • 1 jar Trader Joe’s korma simmer sauce
  • 1 pint of half and half
  • 1 large baking potato, scrubbed and cubed
  • handful of golden raisins
  • handful of pistachios (or cashews)
  • handful of fresh chopped cilantro
  • big handful of chopped fresh spinach
  • salt to taste

In a large pan or pot, heat the oil over medium heat and fry the onion, garlic, ginger and spices until the onion is slightly caramelized.  Add the chicken, tomatoes, korma sauce, half and half, potato, raisins, and nuts, and bring to a simmer. Simmer uncovered for about 15 minutes or until the potato is tender. Take the curry off the heat and add salt if needed, cilantro and spinach. Stir to wilt greens. Serve over steamed basmati rice.

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