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July 10, 2017

Chicken South Indian Style


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


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 chili 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.

Serving suggestion: Serve with rice.
Recipe courtesy of Bal Arneson

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