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CHICKEN - South Indian Style
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Chicken South Indian Style Recipe courtesy Bal Arneson | |
| 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 |
*Can be found at specialty Asian and Indian markets.
Serving suggestion: Serve with rice.
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.
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