Humble chicken and cabbage and transform them into a vibrant, aromatic stir-fry using the distinct techniques and bold spices of South Indian cooking. It's quick, healthy, and utterly delicious, bringing exotic flavors right to your weeknight table.
This recipe takes me back to cherished memories of how my grandmother instilled a love for cooking in me, using dishes much like this one. Growing up, I would watch her work magic in the kitchen, transforming humble ingredients into plates of culinary wonder. The simplicity of chicken and cabbage was a constant, but what made it extraordinary was the care and tradition she poured into every step, infusing her South Indian heritage into our meals.
The kitchen became more than a place for nourishment; it was a classroom where I absorbed her stories, her culture, and the artistry behind every meal. She had a way of making the spices sing—mustard seeds popping with life, curry leaves releasing their heady aroma, and chilies lending their warmth. It was in these small, deliberate acts that she shared the essence of her Kerala roots with me. And I never minded the massive portions many of our foreign relatives are known to give.
Every time I recreate a recipe like this one, I feel her presence guiding me. The vibrant flavors and scents aren't just reminiscent of her kitchen—they are her legacy, kept alive in every meal I prepare. Cooking this way is more than just an act of sustenance; it's a tribute to her love, her culture, and her enduring influence on my life. This dish, with its bold South Indian flavors, captures not only the soul of her cooking but also the depth of her teaching. It's a way to honor her memory, one sizzle and spice at a time.
South Indian Chicken & Cabbage Stir-Fry (Kari) Recipe
This recipe serves 4.
Ingredients:
- 1 tablespoon coconut oil or other cooking oil
- 1 teaspoon black mustard seeds
- 1/2 teaspoon urad dal (split black lentils, optional but traditional)
- 1 dried red chili (optional), broken in half
- 10-15 fresh curry leaves
- 1-2 green chilies (like serrano or Thai), slit lengthwise (adjust to heat preference)
- 1 large onion, thinly sliced
- 1 tablespoon ginger-garlic paste (or minced fresh ginger and garlic)
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chili powder (or more, to taste)
- Salt to taste
- 1 medium head of cabbage (about 1.5 lbs), quartered, cored, and thinly shredded
- 1/4 cup fresh or desiccated coconut (unsweetened), optional
- Fresh cilantro, chopped, for garnish
Processes/Steps:
- Prep: Cut chicken into bite-sized pieces. Thinly slice the onion and shred the cabbage. Have all your spices and tempering ingredients ready.
- Temper: Heat the coconut oil (or other oil) in a large skillet or wok over medium-high heat. Once the oil is hot, add the mustard seeds. Let them splutter and pop completely (this is important for flavor). Add the urad dal (if using) and cook until golden brown. Add the dried red chili (if using), curry leaves, and slit green chilies. Be careful as they might splutter. Sauté for about 30 seconds until fragrant.
- Sauté Aromatics & Chicken: Add the sliced onion to the skillet and sauté until softened and lightly golden, about 5-7 minutes. Add the ginger-garlic paste and cook for another minute until fragrant. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and mostly cooked through, about 5-7 minutes.
- Add Spices: Reduce the heat to medium-low. Add the ground turmeric, coriander, cumin, red chili powder, and salt. Stir well to coat the chicken and onions, cooking for about 1 minute until the spices are fragrant, being careful not to burn them.
- Add Cabbage: Add the shredded cabbage to the skillet. It will seem like a lot, but it will wilt down. Stir-fry the cabbage with the chicken and spice mixture for 5-10 minutes, or until the cabbage is wilted but still retains some slight crispness.
- Finish: If using, stir in the fresh or desiccated coconut during the last minute of cooking.
- Serve: Taste and adjust salt if needed. Garnish generously with fresh chopped cilantro. Serve hot, perhaps with rice or roti.
Nutritional Estimate (per serving):
- Calories: Approx. 300 - 400 kcal
- Protein: Approx. 25 - 35g
- Fat: Approx. 12 - 18g (varies with chicken cut and oil/coconut amount)
- Carbohydrates: Approx. 15 - 20g
- Fiber: Approx. 5 - 7g
Note: This is a rough estimate and can vary based on specific ingredients used, fat content of chicken, and portion sizes.
