Recipe courtesy of Bal Arneson
Chicken South Indian Style
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 488
- Total Fat
- 26
- Saturated Fat
- 13
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 54
- Cholesterol
- 166
- Sodium
- 135
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
2 tablespoons grapeseed oil
1 onion, chopped
2 tablespoons grated fresh ginger
2 tablespoons chopped fresh garlic
1/4 cup dried curry leaves*
1 tablespoon brown mustard seeds
1 tablespoon sambar powder*
1 teaspoon asafoetida*
1 teaspoon red chile powder
1 teaspoon turmeric
2 pounds chicken breasts, boneless and skinless, cubed
1 cup chopped tomatoes
1 cup coconut milk
1/4 cup water
Serving suggestion: Serve with rice.
Directions
- Place the oil in a large skillet over medium-high heat and then add the onion, ginger, and garlic. Cook for 4 minutes, until onions are soft and golden. Add the curry leaves, mustard seeds, sambar powder, asafoetida, red chile powder, and turmeric to the pan and cook for 2 minutes. Add the chicken and cook for 3 minutes, stirring constantly. Add the tomatoes, coconut milk, and water and cook until chicken is done, about 8 minutes. Serve the chicken with rice.
Cook’s Note
*Can be found at specialty Asian and Indian markets.