This was not only the easiest Indian curry chicken/sauce that I have ever attempted, it was also the most delicious.  Adapted from  [Photo above taken from]


  • 2 large chicken breasts on the bone, each chopped into 4 or 5 pieces
  • 6 cloves of garlic, chopped
  • 2 limes, juiced and zested
  • 1/2 jalapeno, seeds and rind removed, sliced paper thin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp white pepper
  • 1 tbsp coarse sea salt
  • 1/2 small onion, chopped
  • 2 tbsp butter
  • 1.5 cups plain yogurt
  • 2 tbsp ground coriander seed
  • Generous handful of cilantro leaves, chopped
  1. Combine the garlic, lime juice and zest, jalapenos, red pepper flakes, white pepper and salt, and use this to marinate the chicken for at least 30 minutes.
  2. Combine the yogurt, coriander seed, and cilantro, and set aside for later use.
  3. Melt butter in a heavy bottomed pan over medium-high heat, and cook the onions until slightly caramelized.
  4. Add the chicken pieces and brown well.
  5. Add the yogurt mixture to the chicken, and mix to combine.
  6. Put the lid on and simmer for another 5-7 minutes, until chicken is cooked through.
I served this with toasted pita bread,  but it would also be good with some rice to sop up all the juices.  The combination of the citrus juice and the yogurt makes the sauce curdle into little tiny bits, which may sound weird but is actually flavorful and cheesy.  If the thought of curdling sauce makes your stomach turn, then make this alteration for a more creamy sauce: make sure that the chicken is fully cooked, turn off the heat, then finally add the yogurt mixture and stir to combine.


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