Southern Indian Chicken Curry Recipe

Southern Indian Chicken Curry

Preparation Time: 40 Minutes
Servings: 4

Ingredients:

  • 4 tablespoons corn oil
  • 2 medium red onions, thinly sliced
  • 2 small jalapeños, 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 pound 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)

Procedure:

  1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes.
  2. Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more.
  3. 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.
  4. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes.
  5. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes.
  6. Taste and add the remaining lemon juice, if necessary.
  7. Serve with the yogurt, flat bread, or both, if desired.
(Visited 110 times, 1 visits today)