ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Southern Indian Chicken Curry

Photo: Mikkel Vang
Prep time 40 mins
Other time 20 mins
Yield Makes 4 servings

Ingredients

  • 4 tablespoons corn oil
  • 2 medium red onions, thinly sliced
  • 2 small jalapeños, halved lengthwise and seeded
  • 2 to 3 cloves garlic, finely chopped
  • 1 2-inch piece fresh ginger, thinly sliced
  • 4 to 5 tablespoons fresh lemon juice (from 2 lemons)
  • 1 3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon kosher salt
  • 2 ripe yellow peaches, roughly chopped
  • 1/2 cup canned unsweetened coconut milk
  • 1/4 cup plain yogurt (optional)
  • Indian flat bread or pitas (optional)

Nutrition Information

  • calcium 50.16 mg
  • calories 444.45
  • caloriesfromfat 49 %
  • carbohydrate 14.08 g
  • cholesterol 109.64 mg
  • fat 24.66 g
  • fiber 2.44 g
  • iron 2.73 mg
  • protein 41.99 mg
  • satfat 8.44 g
  • sodium 382.04 mg

How to Make It

  1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes. Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more. Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes. Taste and add the remaining lemon juice, if necessary. Serve with the yogurt, flat bread, or both, if desired.