South Indian Style Chicken

Posted by: EatFree

>> Gluten-Free, Non-Vegetarian



  • 2 tablespoons canola oil
  • 1.5 teaspoons whole coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 15 curry leaves
  • 1 tablespoon sesame seeds
  • 3 tablespoons unsalted peanuts
  • 2/3 cup red onion, diced
  • salt to taste
  • 3 green chilis, slit
  • 1 tablespoon garlic, minced
  • 2 tablespoons unsweetened dried coconut
  • 1 teaspoon hot chili powder
  • 1/4 teaspoon turmeric
  • 1.5 pounds organic chicken tenderloin, cubed
  • 1/2 teaspoon agave nectar
  • 1/3 cup cilantro, minced


  1. Heat oil.  Add coriander seeds, cumin, black mustard seeds, and curry leaves.  When mustard seeds pop, add sesame seeds, peanuts, onion, salt, and green chili.  Cook for a few minutes until sesame seeds and onions are golden.  Stir continuously.
  2. Add garlic and coconut.  Stir for 30 seconds then add chili powder and turmeric.  Take off heat and blend with 1 cup of water.  Pour back into pan along with chicken and nectar.  Cook covered for 10 minutes or until chicken is done.  Add cilantro off heat and enjoy with 100% whole wheat nan bread or brown rice!
This entry was posted on Thursday, January 17th, 2013 at 6:22 pm and is filed under Gluten-Free, Non-Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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