Nose Bear

Mustard Chicken

A nice subtle Indian curry. Very quick to prepare compared to other curry’s that require simmering for ages. The chicken retains its flavour and moisture leading to a very nice dish.

• 750g chicken breast, cubed
• 1 onion, finely sliced
• 2 tsp mustard seeds
• 3 cloves garlic, finely chopped
• 1 tsp turmeric
• 2 tsp ground coriander
• 2 tbsp curry powder
• 250ml water
• 6 tbsp natural yoghurt

Pound the mustard seeds and chopped garlic with a pestle and mortar. Cook the onion for 5 minutes and then add the mustard seeds and garlic.  Stir fry for a minute and then add the turmeric, coriander and curry powder. Fry for another 3 minutes, add the chicken and fry for 5 minutes.  Add the water and bring to the boil. Reduce to a simmer and cook for 25 minutes, covered, stirring occasionally. Remove from the heat and stir in the yoghurt. Serve with rice.