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In our family, we always have our challenges around the dinner table with a push and pull situation: “Eat your veggies,” “Finish your chicken,” “less treats and more food,” and so on. So we were very pleased when after an extended trip to Bombay, our daughter Zahra proclaimed that Chicken Curry was her “favorite dish in the whole world.”


1½ pounds (660 g) boneless, skinless chicken breasts, diced into 1-inch cubes
3 tablespoons (45 mL) olive oil
1 teaspoon garlic, peeled and minced fine
1 teaspoon ginger, peeled and grated
salt and black pepper to taste
1 medium onion, peeled and chopped fine
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
2 tomatoes, chopped fine
1 medium jalapeño chili, seeded and chopped fine


1. Pierce chicken with a fork or sharp knife for marinating purposes
2. Marinate chicken in 1 tablespoon of olive oil, with the garlic, ginger, salt and black pepper
3. Set aside for 30 minutes
4. In the meantime, in a stovetop skillet, heat 2 tablespoons of remaining olive oil in pan and sauté onions over medium heat
5. Add in the coriander, cumin, and turmeric powders, and stir quickly
6. To make sure spices do not burn, immediately add in the tomatoes and jalapeño chili
7. Stir slowly until tomatoes are well blended and mixture has a spicy flavor
8. Finally, add in the chicken pieces, and cook until done, approximately 20-30 minutes


4-6 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0