Southern Indian Chicken Curry

Photo by Mikkel Vang
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 444.45 calories
    • Calories 49 calories from fat
    • Fat 24.66 g
    • Sat Fat 8.44 g
    • Cholesterol 109.64 mg
    • Sodium 382.04 mg
    • Protein 41.99 mg
    • Carbohydrate 14.08 g
    • Fiber 2.44 g
    • Iron 2.73 mg
    • Calcium 50.16 mg


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


  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.