This recipe is unconventional in that there are no real measurements. I apologize for that but it was just one of those nights when I had a craving and just went with it. I do that a lot, many times though, I am able to go back and remember the actual measurements of the ingredients. This time I wasn’t able to. I don’t really suggest that a novice cook try this, you may need a bit of experience with spices to recreate it.

Prepare Everything

Start by cutting up 2-3 boneless chicken breasts  or 4 thighs into bite-size pieces.

And then cut up your vegetables. Lots of onions, a large whole purple Onion. About 2-3 inches fresh peeled ginger, julienned slices or minced. A bunch of different colored peppers (some can be hot like serrano if you want). I also used some scallions about 2, and then mince up about four big cloves of garlic and 1 large or 2 medium fresh tomatoes, diced, seeds removed.

Melt a chunk of butter and some ghee or oil in a warm large skillet or wok. Add onions and garlic, saute until soft. Add peppers and chicken. Season with a good amount of curry powder, little bit of garam marsala, salt, pepper (or cracked pepper corns), garlic powder, cumin and coriander powder. Turn heat up a little and cook and stir, add enough water or lite chicken/bone broth to create a sauce. It should start to smell really good. Stir occasionally until chicken is done. Add scallions and tomatoes, turn heat down to a simmer. Simmer about 15-20 minutes until flavors come together and it tastes good. Adjust seasoning and simmer longer if needed. May need additional salt. I found that I used more salt than I usually do. Maybe its needed to bring the spices together.

Serve with rice, top with chopped fresh cilantro,  scallions and yogurt. The yogurt is important it adds something that really makes it great.

****You can make this same dish and add coconut milk as part of the liquid if you like. You can also make coconut rice to serve with it.

I made mine with ginger and scallions in the water.

Enjoy!