1 pound, Boneless Skinless Chicken Thighs/ Breast
1.50 tsp(s), Black Pepper (Ground)
0.50 tsp(s), Spices - Turmeric, ground
1.50 tbsp(s), Lemon juice - Raw
2.00 tsp(s), Ginger root - Raw, grated
2.00 tsp(s), Garlic - Raw, grated
1 tsp fennel seed
1.00 chilli (20g), serrano pepper or to taste
2 sprigs, Curry Leaves
1.00 Tablespoon, Coconut Oil
1.00 cup(s), Onions - Raw, sliced
2 tbsp (s), Flaked Unsweetened Coconut
Salt, table to taste

This is a great stir fry recipe. The only speciality ingredients are fennel seed and curry leaves--you can find this at the local Indian store for cheap. Curry leaves have a lemony scent similar to kaffir lime leaves. You may substitute the fennel seeds for one star anise.

Just stir fry all the ingredients together until the chicken browns. This is not a curry, so it doesn't have a sauce. In Kerala cuisine, this is meant to be a pan "roast". I love eating this with oven roasted cauliflower or cauliflower "rice".


Nutrition Facts
Servings 8.0
Amount Per Serving
calories 221
% Daily Value *
Total Fat 12 g 19 %
Saturated Fat 6 g 31 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 99 mg 33 %
Sodium 385 mg 16 %
Potassium 300 mg 9 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 2 g 8 %
Sugars 2 g
Protein 21 g 43 %
Vitamin A 0 %
Vitamin C 6 %
Calcium 11 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.