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1
Marinate chicken pieces several hours with 2 cloves minced garlic, 1 inch piece minced ginger, juice of 1 lemon, 1 Tbsp curry powder, 1/2 Tbsp garam marsala, 2 Tbsp vegetable oil.
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2
Add water, if necessary to make sure the chicken pieces are well coated.
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3
Working in batches, brown chicken on high in large saute pan/fry pan.
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4
Remove to plate.
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5
To the same pan add the onion, bell peppers, remaining ginger, and saute until tender (5 minutes).
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6
Adjust the heat to prevent browning (I didn't need to, but my cookware bows a little on the burner).
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7
Next add remaining garlic, curry powder, garam marsala, salt and saute another minute or so.
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8
Then add the chicken back in and the cream or coconut milk.
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9
Turn heat to low and let simmer until chicken is cooked through.
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10
Squeeze remaining lemon juice and chopped parsley over chicken just before serving.
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11
Notes: I really just eye-balled my spice measurements, so these quantities are 'guestimates'; so please don't be intimidated by the ingredient list indicating divided measures, just do what looks good to you.
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12
A sprinkling of raisins or diced apple would be a nice addition.
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13
This would work with boneless, skinless chicken breasts, too, but perhaps would be a bit dry.
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14
Serving suggestion: With brown rice, plain yogurt and a green salad with tahini-sesame dressing (tahini, cider vinegar, olive oil, garlic, garam marsala, sugar, salt and sesame seeds).
