If you were a cannibal, I suspect you’d want to make the most of your new corpses, especially if you were having guests for dinner. I’m sure you’d want to serve a flavorful, yummy dish, even though you might be short on time like most of us. Curry is popular across the globe, and most people love it in one way or another. One cannibal I know is famous for his curry dishes, and the following A Cannibal’s Choice of Creepy Curry from his Latest Corpse is one suitable for guests; it is made in minimal time on the stovetop - less than 30 minutes. If you prefer, you can make the sauce in the Instant Pot on the sauté setting, then add the chicken and change to the slow cook setting for a few hours so you can get the house clean, get the table set, and assemble the condiments.

This traditional dish is based on a murgh makhani (Indian butter chicken) recipe that I make often because it is so fast and yummy. If a fresh corpse isn’t available, you can use chunks of fresh chicken, pork chops, or lamb chops. If using chicken, you’ll need a bit less cooking time, especially if you choose to slow cook. I like to serve it with Ghostly Grilled Green Speckled Naan which I add zucchini to so it is speckled green. It is also fabulous served over Basmati rice – or both.

8 Servings



Marinade:
1/2 cup plain Greek non-fat yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon salt
1 tablespoon fresh ginger, finely chopped

2 pounds boneless skinless chicken breast halves, trimmed of any fat, veins, etc., and cut into 1" chunks


Sauce:
6 tablespoons butter, or ghee, divided
1 medium onion, chopped
2 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped
1 teaspoon ground cumin
2 teaspoons papayas
1 teaspoon garam masala
1 8 oz. can tomato sauce
1 teaspoon salt
1 14 oz. can coconut milk

1. Marinade: Mix the yogurt, lemon juice, cumin, garam masala, salt, and fresh ginger in a bowl; add the chicken cubes, stir to coat, and let sit for 15-20 minutes.
2. Chicken: Melt 3 tablespoons of the butter in a large skillet; add the chicken and sauté, stirring, until the chicken is just turning white. Remove the chicken and set aside.
3. Sauce and finish: Add the remaining 3 tablespoons butter to the skillet. Turn the skillet to medium heat and add the onions, garlic, jalapeno peppers, cumin, paprika, garam masala, salt, and tomato sauce. Cook and stir until bubbly and well mixed. Add the coconut milk and stir until boiling. Stir in the chicken and cook for 5-10 minutes until the chicken is cooked through and the sauce has bubbled.

Amount Per Serving
Calories 395 Calories from Fat 240
Percent Total Calories From: Fat 61% Protein 31% Carb. 8%

Nutrient Amount per Serving
Total Fat 27 g
Saturated Fat 17 g
Cholesterol 100 mg
Sodium 923 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 1
Protein 31 g

Vitamin A 26% Vitamin C 37% Calcium 0% Iron 20%