Chicken Curry Bowl

This flavorful quick dish is inspired by a recipe from Ruth Reichl that she shared with 177 Milk Street. It is her go to for weeknight meals and now ours too. The simmering spices make the house smell amazing!

We like it served with brown basmati rice and garnished with cilantro and a sprinkle of Aleppo pepper. Aleppo pepper has about half the heat as red pepper flakes and is slightly fruity with mild cumin-like undertones. It pairs well with most middle eastern dishes. With a package of chicken thighs and pantry staples (change it up based on what you have) you have an easy yet amazing dinner in no time.

Quick Chicken Curry

⅓ cup extra-virgin olive oil

2 tablespoons curry powder

1 ½ teaspoons ground cumin

1 ½ teaspoons oregano

1 teaspoon ground coriander

1 teaspoon paprika

4 garlic cloves, grated

1 teaspoon grated fresh ginger

1½ pounds chicken thighs, cut into 1½ pieces

1 onion sliced ¼ inch thick

2 tablespoons lime juice (lemon juice works well too)

salt and pepper to taste

Fresh cilantro for garnish

Aleppo pepper for seasoning

In a large bowl, mix together ⅓ cup olive oil, spices, garlic and ginger. Stir in the chicken and onion. In a skillet over medium high heat, add 1 tablespoon olive oil and heat until shimmering.  Add the mixture to the skillet and sauté stirring occasionally until the chicken is cooked through, about 15 minutes. Stir in 2 tablespoons of the lime juice and season with salt and pepper to taste. Serve with brown basmati and garnish with fresh cilantro and a pinch of Aleppo pepper.