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FOOD CART CURRY CHICKEN Recipe from Ruth Reichl’s “My Kichen Year.”

Servings: Serves 4

Servings: Serves 4
  • 1 pound boneless, skinless chicken thighs
  • ½ onion
  • 3 tablespoons olive oil
  • 1 lemon
  • ¼ teaspoon coriander seeds
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • Fresh oregano
  • ¼ teaspoon paprika
  • ½ teaspoon ground cumin
  • Salt and pepper
  • Vegetable oil for frying
  1. Cut chicken thighs into bite-sized chunks and slice the onion into thin rings.
  2. Make a paste by combining olive oil with 1 ½ tablespoons lemon juice, coriander seeds, garlic, curry powder, a sprig of oregano, paprika, cumin and a teaspoon salt in a spice grinder or blender. Give it a whirl, then grind in copious amounts of black pepper.
  3. Put onions and chicken into a plastic bag, pour in marinade and squish it all around so onions and chicken are thoroughly coated. Marinate in refrigerator for at least 4 hours or overnight.
  4. Sprinkle with more salt and pepper. Slick a heavy pan or wok with 2 tablespoons vegetable oil, and cook onions and chicken for about 5 minutes, tossing every minute or so. It will splutter a bit, and it will smell so delicious you'll be snatching pieces from the pan.
  5. Serve over white rice. If you like, top with a righteous red hot sauce, or sauce made from equal parts mayonnaise and Greek yogurt, and seasoned with sugar, salt, pepper and a splash of vinegar.

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