Chicken Kerali

  • Yield: 6 servings


2.5 to 3pounds boneless chicken breasts
1 large onion, sliced
3 medium potatoes, peeled and cubed in 2-inch pieces
1 large carrot, sliced
4tablespoons tomato sauce
1/4cup vegetable oil
2teaspoons lemon juice
1/2teaspoon curry powder
1/2teaspoon red pepper
1/4teaspoon turmeric
1/2teaspoon black pepper
1/8teaspoon ground cinnamon
1/8teaspoon ground cloves
1/2teaspoon salt
2tablespoons water


  1. Combine lemon juice, curry powder, red pepper, turmeric, black pepper, cinnamon, cloves, salt and water in a shallow pan.  Cut chicken into 1-inch strips, and place in marinade for 20 minutes, turning at least once.  In a heavy skillet or Dutch oven, saute onions in oil for 2 to 3 minutes.  Add potatoes and carrot and brown them slightly, stirring constantly for about 4 minutes.  Add tomato sauce, chicken and marinade.  Simmer for 45 minutes to 1 hour.  Stir frequently.

Tips from Our Test Kitchen: Like many Indian dishes, this one is delicious with condiments such as chutney and yogurt with cucumber and mint.  Serve with rice and a tossed salad to complete your meal.

—Recipe by Bette Killion, Reelsville, Ind.