Garam Marsala Chicken Thai Curry

Dang Skippy this is a YUMMY recipe!

Chicken Curry
  • 2 Tbs butter
  • 12 ounce(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks (2 chicken breasts)
  • 1 medium potato cut into small cubes
  • Salt
  • 1 medium (6 to 8 ounces) onion, thinly sliced
  • 1 medium (6 to 8 ounces) red pepper, thinly sliced
  • 2 clove(s) garlic, crushed with press
  • 2 tsp of Garam Marsla
  • 2 tsp curry powder
  • 1 tsp ginger powder
  • 1/4 whole plain yogurt**
  • 2 Tbs of packed brown sugar
  • 1 can (14oz) light coconut milk


1. In 10-inch skillet, heat butter on medium-high until hot. Put in potato cubes and let them turn a little crispy (about 2-3 minutes) Toss in onion and chicken. Sprinkle with 1/4 teaspoon salt; Cook 3 to 4 minutes or until golden, stirring occasionally so the onion is softened.

2. To same skillet, Stir in garlic; cook 1 minute or until fragrant, stirring. Stir in curry & garam marsala powder; cook 1 minute longer. Stir in coconut milk, scraping up any browned bits from bottom of skillet.

3. Put a lid on your skillet and let it simmer for 15-20 minutes. Stir occasionally.

Serve this over white or brown rice or couscous.

**We recently purchased Greek Gods Traditional Plain Greek Yogurt because they were out of plain yogurt at the store and oh WOW this dish turned even MORE amazing!  So if you want to try this Thai Curry with Greek Yogurt instead of Plain Yogurt, you will not be disappointed!