Kathleen's Chicken Curry

• 3 chicken leg quarters, boned and skinned and diced (equivalent of around 1.5 pounds)
• 2 lemons, juice of
• 3 tablespoons curry powder, divided
• 1 tablespoon garam masala, divided
• 5 garlic cloves, minced
• 3 tablespoons fresh ginger, peeled and minced
• 2 green bell peppers, diced large
• 2 large onions, diced large
• 1 teaspoon salt
• 1 cup cream or 1 cup coconut milk
• 5 tablespoons vegetable oil, divided
• 12 cup fresh parsley, chopped

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.
2. Add water, if necessary to make sure the chicken pieces are well coated.
3. Working in batches, brown chicken on high in large saute pan/fry pan.
4. Remove to plate.
5. To the same pan add the onion, bell peppers, remaining ginger, and saute until tender (5 minutes).
6. Adjust the heat to prevent browning (I didn't need to, but my cookware bows a little on the burner).
7. Next add remaining garlic, curry powder, garam marsala, salt and saute another minute or so.
8. Then add the chicken back in and the cream or coconut milk.
9. Turn heat to low and let simmer until chicken is cooked through.
10. Squeeze remaining lemon juice and chopped parsley over chicken just before serving.
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.
12. A sprinkling of raisins or diced apple would be a nice addition.
13. This would work with boneless, skinless chicken breasts, too, but perhaps would be a bit dry.
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).

chicken, lemons, curry powder, garam masala, garlic, fresh ginger, green bell peppers, onions, salt, cream, vegetable oil, fresh parsley

Taken from www.food.com/recipe/kathleens-chicken-curry-417182 (may not work)