Ingredients: 1 1/4 to 1 1/2 teaspoons salt 1 teaspoon Ground Turmeric One 2 1/4lb Chicken cut into pieces (each leg into a drumstick and the breast into 6 pieces) 1 Tablespoon Brown Mustard Seeds 4-5 Fresh hot green Chillies roughly chopped 4 1/2 Tablespoons Mustard Oil or Vegetable Oil if unavailable 3 Tablespoons chopped fresh green Coriander
Method: Rub 1 teaspoon of the Salt and 1/2 a teaspoon of the Turmeric over the Chicken and put aside. Put the Mustard seeds into a clean coffee grinder and grind to a fine powder. Place the ground mustard seeds, chillies and 1/4 teaspoon of the Turmeric into a blender. Add 4 tablespoons of water and blend to a fine paste. Heat 3 tablespoons of Oil in a Wok or large non-stick pan over a high heat and add the Chicken. Fry for 12-15 minutes until golden and remove with a slotted spoon. Add the rest of the oil to the pan and when hot add the mustard paste. Lower the heat and fry for 3-4 minutes (until the oil bubbles at the surface) Add the Chicken, remaining salt and Turmeric, mix and top up with 300ml water. Bring to the boil, lower the heat to medium and cook for 10-15 minutes until the Chicken is tender and the sauce has reduced to coat the meat. An option here is to add some Onion Puree to increase the sauce quantity. Sprinkle with the fresh Coriander before servin.
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