Another wonderful, family favorite from Ruth Reichl. This jumped immediately into our rotation as a flavorful, fast easy weeknight meal.
Food Cart Curry Chicken
adapted from Ruth Riechl's My Kitchen Year
1 1 /2 lb boneless, skinless chicken thighs, cut into bite-sized chunks
1 onion, sliced into rings
1/4 c olive oil
2 T lemon juice
fat 1/4 t coriander seeds
3 cloves garlic, minced
1 1/2 T curry powder
2 sprigs fresh oregano (or 1/2 t dried), leaves removed and coarsely chopped
fat 1/4 t paprika
3/4 t cumin
1 t salt
mango pickapeppa sauce
Using an immersion blender or small food processor, combine the olive oil, lemon juice, coriander seeds, garlic, curry powder, oregano, paprika, cumin and salt to make a paste.
Put the onions and chicken pieces into a large bowl or plastic bag. Pour the curry paste over top and coat each piece of chicken thoroughly. Marinate in the fridge for at least 4 hours or overnight (true confession time--sometimes, this only marinades for 15 minutes, it's still great).
When you are ready to eat, heat up a wok and add 2 T vegetable, grapeseed, canola, or sunflower oil. Add the onions and garlic to the hot wok and stir fry for about 5 minutes, or until the chicken is cooked through.
Serve over white rice with some spicy sauce if desired (my favorite is the Mango Pickapeppa Sauce--however, that is not Curtis's favorite).