Mustard Chicken Curry Recipe

For those days that demand a spicy chicken curry, here’s my mustard chicken curry recipe…

More such recipes on my channel:  https://goo.gl/XBwLLc

You can create a special curry sauce with readily available ingredients from the (Indian) kitchen. How they are used, when they are added make all the difference…

This chicken curry with mustard paste is a quick and easy recipe that yields amazing results. The curry is “somewhat different” than any regular one and is best enjoyed with steamed rice.

Try it….you will enjoy making and eating it too!

Click the link below for the video:

Chicken Curry with mustard paste                   Serves 2

Ingredients:

Chicken leg – 2 whole 

For the marinade – 1 tsp synthetic vinegar + ½ tsp salt

Onion (sliced) – 2 medium

Potato (quartered) – 1 medium

Fresh tomato paste – ½ cup

Garlic (grated) – 1 tsp

Green chilies slit – to taste

Yellow mustard paste – 1 tbsp

Sugar – 1 tsp

Salt – to taste

Mustard oil – 3 tbsp

Ghee /Clarified butter – 1 tsp

DRY SPICES

Turmeric powder – ½ tsp

Cumin powder – ½ tsp

Coriander powder – 1 ¼ tsp

Red chili powder – ½ tsp

Garam Masala powder – ½  tsp

Method:

1.    Wash and clean the chicken legs and make a few slits on it. Marinate it with salt and synthetic vinegar. Rub well. Let it rest for half an hour.

2.    Heat the mustard oil to smoking point. Fry the potato pieces till golden brown. Remove and keep aside.

3.    Add in the onion and sugar. Fry till the onions turn brown. Lower the heat and add in all the dry spices. Give it a quick mix. Add in 1/3 cup of water. Mix. Add in the tomato paste. Bring it to a boil.

4.    Add in the garlic, mix it in. Season with salt. Add in the green chilies. Cook till the raw smell goes away. Then, add in the chicken pieces.

5.    Coat them well with the masala. Let them cook on medium heat. After 2 mins flip them over. Cover and cook for 3 mins. Flip them over after 3 mins and add in the potato pieces. Cover and cook till almost done.

6.    Add in about 1 ½ cups of water. Bring to a boil. Cover and cook till the chicken is done. Check the doneness of the chicken and add in the mustard paste. Mix to combine it with the gravy. Cook for a couple of minutes. Add in ghee or clarified butter, mix well and turn off the heat.

7.    Serve the Chicken Curry hot with hot steamed rice.

© Rinki’s Kitchen