Southern Indian Chicken Curry – great in the summer, the best all year long!

Ingredients

4 Tbsp corn oil
2 medium red onions, sliced
2 small jalapenos, halved lengthwise and seeded
2-3 cloves garlic, finely chopped
1 2-inch piece of fresh ginger, thinly sliced
4-5 Tbsp lemon juice (from 2 lemons)
1 3/4 lb boneless chicken breast, cut into 1 1/2-inch pieces
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp mustard seeds
1 tsp kosher salt
2 ripe yellow peaches, roughly chopped
1/2 cup canned unsweetened coconut milk
1/4 cup plain yogurt
Indian flatbread (nan) or pitas

Heat 2 Tbsp oil in large skillet over medium heat.
Place the onion in skillet and cook for 5 minutes.
Add jalapenos, garlic, ginger & 4 Tbsp of the lemon juice and cook for 5 minutes more.
Transfer the mixture to a bowl, set aside.
Add the remaining 2 Tbsp of oil to skillet and raise heat to med-high.
Add the chicken and stir fry until golden brown, about 8 minutes.
Add the cayenne, coriander, cumin, mustard seeds & salt.
Stir fry for 2 more minutes.
Add the peaches, onion mixture and 1/2 cup water and simmer for 8 minutes.
Stir in the coconut milk, reduce heat to med-low, and simmer gently for 2 minutes.
Taste & add the remaining lemon juice if necessary.

Serve with the yogurt, flatbread/pitas, or all if desired.

Chili, Firefighters, & Marti Jones this Saturday

This weekend, Marti & I are serving as guest celebrity judges for the Whole Foods Palatine Firefighter Chili Cook-Off.

It’s happening from 12n – 4pm Saturday afternoon @ Whole Foods Market in Palatine (1331 N Rand Rd, just south of Dundee).

Stop by and sample ALL of the guys’ chili, and help us vote.  I’ll bring along some US 99.5 goodies too.

More details HERE.

Enjoy the day, and we’ll chat after 3pm.