This is one of the easiest recipes in our arsenal and a total favorite! I wouldn’t know about the amazingness that is Major Grey Chicken Curry if it weren’t for my friends Ursula and Megan. They introduced me to Shamiana restaurant in Kirkland years and years ago. While everything is good there, we all agree that the Major Grey Chicken is a standout. When I started working right near Shamiana and could hit up their lunch buffet, my obsession got even worse…and my work days got a lot less productive when I was coming back from a lunch buffet so full I could barely move. I had to try to keep my trips there to a minimum but it was hard on some days!
This recipe is super easy to make at home and is perfect served with some rice and naan. In the future I’ll probably add some veggies to this curry to make it a more well-rounded meal. The original recipe I found online calls for chicken breasts but I’m pretty sure the restaurant uses thighs. I also like to cook my chicken almost all of the way through before adding it back to the curry where some of the recipes had you add the chicken when it wasn’t cooked all the way through. You could really use any chicken for this dish, such as leftover rotisserie chicken, whatever you have on hand!
Major Grey Chicken Curry
Inspired by Shamiana Restaurant in Kirkland, WA
- 3 lbs boneless skinless chicken thighs (can sub chicken breasts, or use a mix of both)
- 1 medium onion, diced
- 2 1/2 tbsp olive oil
- 1/4 cup curry powder
- 1 (9 oz) jar Major Grey mango chutney
- 1 1/2 cups heavy cream
- pinch of salt
- 1/2 cup diced green onion, for garnish
- jasmine rice and/or naan, for serving
- Heat about 2 tbsp oil in a large skillet over medium heat. Add chicken and cook until almost finished, about 4 minutes on each side. Remove chicken and cut into bite-sized pieces. Set aside.
- Add remaining 1/2 tbsp oil to pan and add diced onions. Cook for a few minutes until translucent. Whisk in curry powder and cook for at least 2 minutes. Whisk in Major Grey’s Chutney and the cream. Add salt to taste.
- Add diced chicken pieces and cook for another 3 minutes or so. Turn heat to a simmer, stir, and check seasonings. Serve curry over jasmine rice and garnish with green onions.