Recipe courtesy of Bal Arneson
Episode: Comfort Food
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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
  • Serving suggestion: Serve with rice.

Directions

Watch how to make this recipe.

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.

Cook's Note

*Can be found at specialty Asian and Indian markets.

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