SOUTH INDIAN PAPAYA CHICKEN & RICE

August 31, 2013

David and I live in an apartment complex we totally love. There’s lots of people we know from our church who live here too, but I realized I hadn’t met any of my other neighbors. And I wasn’t okay with that.

South Indian Papaya Chicken & Rice from Rachel Schultz

One day I was walking up to our place and the flowers hanging on our someone’s door had fallen. Super happy for an excuse to meet a new friend, I knocked on their door to return the flower. (So unnecessary, I know! But, I really wanted to meet whoever lived inside.)

That’s how I met Nirmal and Pavani, a young couple from south India who also got married last year, just like us. After a couple more hang outs (including bringing them this zucchini bread), we’ve really become great friends. And they are the inspiration/information for this yummy meal, straight from India!

SOUTH INDIAN PAPAYA CHICKEN & RICE
Serves 3-4

4 boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
1 yellow onion, diced
1/4 cup ginger
2 tablespoons dijon mustard
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon curry powder
1/4 cup cashews
1 cup coconut milk
Brown rice
2 papayas, cubed

Heat oil, onion, ginger, and garlic in a skillet over medium-high heat for 4 minutes. Add mustard, chili powder, turmeric, curry powder, and cashews.

South Indian Papaya Chicken & Rice from Rachel Schultz

 

South Indian Papaya Chicken & Rice from Rachel Schultz

Cook for 2 minutes. Add raw chicken slices and cook for 5 minutes, occasionally stirring. Add coconut milk and cook for a final 5-7 minutes. Serve over brown rice with papaya.

South Indian Papaya Chicken & Rice from Rachel Schultz South Indian Papaya Chicken & Rice from Rachel Schultz

SOUTH INDIAN PAPAYA CHICKEN & RICE
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts, sliced
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • ¼ cup ginger
  • 2 tablespoons dijon mustard
  • 1 tablespoon chili powder
  • 1 tablespoon turmeric
  • 1 tablespoon curry powder
  • ¼ cup cashews
  • 1 cup coconut milk
  • Brown rice
  • 2 papayas, cubed
Instructions
  1. Heat oil, onion, ginger, and garlic in a skillet over medium-high heat for 4 minutes.
  2. Add mustard, chili powder, turmeric, curry powder, and cashews. Cook for 2 minutes.
  3. Add raw chicken slices and cook for 5 minutes, occasionally stirring.
  4. Add coconut milk and cook for a final 5-7 minutes.
  5. Serve over brown rice with papaya.

Inspired by Everyday Indian by Bal Arneson. 

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