The title says it all. When this chicken is served, my nephew, the most picky eater I know, becomes a member of the clean plate club. I serve it for family dinners and when friends come to dinner.  It can be marinated overnight and stir-fried just before serving. It’s perfect with basmati rice (I’ll share tips for cooking basmati rice later) and a side of broccoli steamed then stir-fried with garlic. I’m getting hungry just thinking about it.

Quick and Easy Chicken Curry

Serves 6
2 pounds chicken breast, cut into ½-inch dice
2 red bell peppers, cored, seeded, quartered and cut into ¼-inch strips
2 medium sweet onions, halved and thinly sliced
2 tablespoons mild curry powder
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons fish sauce or soy sauce
6 scallions, trimmed and sliced into large pieces
1/3 cup chopped fresh cilantro
Freshly squeezed lime juice
Lime wedges for the table

1. Combine the chicken, red bell pepper, onion, curry powder, sugar, 3 tablespoons of the vegetable oil, and fish sauce in a bowl. Mix until well combined, then allow to marinate, covered and refrigerated, for at least 30 minutes, or overnight.

2. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the chicken mixture and half of the scallions and sauté for about 5 to 7 minutes, or until the chicken is cooked. Transfer the cooked chicken to a serving bowl and cover with foil to keep warm. Reheat the skillet, add the remaining chicken mixture and scallions, and repeat the procedure.

3. Garnish with the cilantro and a squeeze of fresh lime juice. Serve immediately, with lime wedges.

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