Saw this in the New York Times this morning. Looks elegantly simple. I might do it on the Traeger to throw some smoke into the meat and keep the heat out of the house. Probably use Jamaican rather than Madras curry.

Okay, nothing really special -- but I go so light on the salt due to hypertension. Yielded lots of great chicken for chicken salad sammiches, pizzas, etc. And I just used regular yellow curry, not hot Madras.

I recently bought a jar of the Jamaican curry; it made an excellent chicken curry + not too hot for Linda.