This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
The chicken browns over the hottest part of the grill (direct heat), then moves to the cooler side (indirect heat) to finish. The result: tender chicken, perfectly cooked.
I make this recipe for almost any occasion - it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer...all for this quiche!
