Southern Indian Chicken Curry
Serves 4
Hands-On Time:
40m
Total Time:
1hr
00m
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
- 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.
- 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.
- 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.
Quick Tip
Cool your mouth after eating spicy foods with rice, bread, or dairy products instead of water.
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.
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