CHICKEN - South Indian Style

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Nb persons: 4
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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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