Curried chicken from Saveur Magazine, November 2011 (#142) (page 80)

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Notes about this recipe

  • psarrett on February 11, 2024

    Surprising amount of heat from the 1 pepper.

  • Rutabaga on April 02, 2014

    This curry is warming and comforting, with hints of the tropics. I didn't find chayote, so instead used a random squash from the supermarket that looked interesting. Simmering the whole habanero in the curry to flavor it was brilliant, adding a floral, fruity, fairly subtle spiciness as opposed to raw heat.

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