Southern Indian Chicken Curry Recipe

Name: Southern Indian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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)

Servings: persons

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 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)

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 jalapenos, 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, flat bread, or both, if desired.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons corn oil, 2 medium red onions, thinly sliced, 2 small jalapenos, halved lengthwise and seeded, 2 to 3 cloves garlic, finely chopped, and more.

Yes, Southern Indian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southern Indian Chicken Curry

How did you like this recipe?

Frequently Asked Questions