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Southern Indian Chicken Curry

Southern Indian Chicken Curry
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 444.45Calories From Fat 49%
  • Calcium 50.16mg
  • Carbohydrate 14.08g
  • Cholesterol 109.64mg
  • Fat 24.66g
  • Fiber 2.44g
  • Iron 2.73mg
  • Protein 41.99mg
  • Sat Fat 8.44g
  • Sodium 382.04mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of rice
Cool your mouth after eating spicy foods with rice, bread, or dairy products instead of water.

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