Spicy Mustard Chicken Curry

28 March 2010

spicy mustard chicken curry, Sri LankaThis is another way we like our chicken. It’s one part Mama Farook’s recipe, one part mine. In other words, inspired by her cooking with some tweaks. πŸ™‚

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. πŸ˜€

And happiness reigns. πŸ˜€

And this chicken dish is one of those little happinesses. πŸ™‚

Spicy Chicken Curry


  • 2 tablespoons oil (we use coconut)onions and curry leaves, tempering, Sri Lankatempering, onions and curry leaves, garlic and green chillies, Sri Lankaspicy mustard curry, Sri Lanka
  • 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)


  1. Put oil into a hot pot, then add curry leaves and onions and temper for a minute or two.
  2. Add the green chillies and temper another minute.
  3. 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. πŸ˜€

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7 Responses

  1. #1

    This looks so good. I love curry.

  2. Mmm that sounds delicious and nice added touch on the Dijon mustard there..its sooo yummy!
    .-= Florentine Chicken´s last blog ..Bacon Wrapped Chicken =-.

  3. Oh wow… have to give 5 stars for this recipe. Soulmate said ‘restaurant grade!’

    I did make a few tweaks tho to compensate for our tastes and the lack of fresh curry leaves.

    So I made the following ingredient alterations:

    Used 1.25lbs Chicken Breast
    Used 1 green JalapeΓ±o Pepper (that’s all they had fresh at the grocery store)
    No curry leaves so I substituted 1/2 TBSP of curry powder
    Used only a dash of cayenne

    We will most definitely cooking this dish again. It was absolutely delicious.

    I served this with brown rice and steamed cauliflower in case anyone is interested.


  4. #4

    Natalie, so glad to hear you enjoyed the recipe and that your tweaks worked for you. πŸ™‚ Please give soulmate a hug and a kiss for me in thanks for the wonderful compliment. πŸ™‚

  5. #5


    I came upon your blog searching for some new recipe ideas. This sounds great and I am waiting to try it with paneer or tofu instead of chicken.

    You are right, there is no substitute for curry leaves.

    Natalie: there are no curry leaves in curry powder, so you can’t substitute the latter for the former. The taste and effect will still be good, but totally different.


  6. #6
    Ryan T Rose 

    This spicy chicken curry looks great!

  7. I really love chicken curry, when I look at the photos it makes me wanna eat right now, I still remember when my father use to cook this good recipe.

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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