CHICKEN

Cut 2½ lbs (1.25 kg) boneless skinless chicken thighs into 2-inch (5-cm) chunks. Season with salt. In a large pot, heat 2½ cups (625 mL) Master Curry Sauce over medium-high heat. When it comes to a boil, stir in chicken. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, until chicken is tender, 25 to 30 minutes. Stir in ⅓ cup (80 mL) chopped cilantro. Serve with steamed rice or naan. Serves 4 to 6