July 10, 2017
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