Southern Indian Chicken Curry

Southern Indian Chicken Curry
Mikkel Vang
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Serves 4
preparation
40
minutes
cooking
60
minutes

Ingredients

4
tablespoons
corn oil
2
medium red onions, thinly sliced
2
small jalapenos, halved lengthwise and seeded
2 to 3
cloves garlic, finely chopped
1
2-inch piece fresh ginger, thinly sliced
4 to 5
tablespoons
fresh lemon juice (from 2 lemons)
1 3/4
pounds
boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1/2
teaspoon
cayenne pepper
1/2
teaspoon
ground coriander
1/2
teaspoon
ground cumin
1/4
teaspoon
mustard seeds
1
teaspoon
kosher salt
2
ripe yellow peaches, roughly chopped
1/2
cup
canned unsweetened coconut milk
1/4
cup
plain yogurt (optional)
Indian flat bread or pitas (optional)

Directions

  1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes. Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more. Transfer the mixture to a plate.
  2. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes.
  3. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes. Taste and add the remaining lemon juice, if necessary. Serve with the yogurt or flat bread, or both, if desired.
Susie Theodorou
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Calcium 50.16 mg
  • Carbohydrate 14.08 g
  • Cholesterol 109.64 mg
  • Fat 24.66 g
  • Fiber 2.44 g
  • Iron 2.73 mg
  • Protein 41.99 mg
  • Sat Fat 8.44 g
  • Sodium 382.04 mg
What does this mean? See Nutrition 101.

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