The biggest tweak is the use of Dijon-style mustard.
We’ve only recently discovered that we love Dijon-style mustard in our curries. I make my own, mixing mustard powder with vinegar and a bit of salt, then letting it sit at room temperature until it’s ready, which for us is two days since that still gives it a bit of bite, which we like. Then it goes in the fridge and the jar I made lasts less then a month. 😀
And happiness reigns. 😀
And this chicken dish is one of those little happinesses. 🙂
Spicy Chicken Curry
- 2 tablespoons oil (we use coconut)
- 4-5 curry leaves
- 1 small onion, sliced
- 3 green chillies, sliced lengthwise
- 5-6 cloves garlic
- 1 tablespoon cayenne
- 1/4 teaspoon turmeric
- 2 teaspoons prepared mustard (Dijon or the like, not ballpark mustard)
- 750 grams chicken, cut into pieces (about 1 1/2 pounds)
- Put oil into a hot pot, then add curry leaves and onions and temper for a minute or two.
- Add the green chillies and temper another minute.
- Add the garlic, seasonings, and mustard and mix well. Add the chicken and a little water if necessary to prevent sticking and cook until the chicken is done, stirring occasionally, about 30-45 minutes.
If you don’t have curry leaves, omit – there is no substitute. Adjust salt to taste. Use any hot chillies you like, seeded or not as you prefer, or omit if you don’t want to add them. If you want to tone down the spice levels further, replace some or all of the cayenne with black pepper.
Give it a whirl and let me know what you think. 😀