This spicy and delicious dish is originated from India. Along with its lovely color the tremendous flavors of the dish can easily attract food lovers to itself. The ingredients used in this recipe are not continental but eastern. The actual magic of this dish is created with the help of mustard seeds and the coconut milk added in the end.
Prep time: 30 minutes
Marination time: 1 hour
Yield: 3 to 4 servings
boneless and skinless chicken, chunked: ½ kg
vegetable oil: 3 tablesspoons
brown or yellow mustard seeds: 1 tablespoon
large sliced onion: 1
finely sliced garlic cloves: 3
can coconut milk: 1x400 ml
salt as per your taste
For the marinade:
paprika: 1 tablesspoon
ground turmeric: ½ tablesspoon
ground coriander: 1½ tablespoon
ground cumin: 1 tablespoon
cayenne pepper: 1 tablespoon
lemon juice: 1 tablespoon
salt: ½ tablespoon
water: 75 ml
You will initialize the procedure of this recipe by preparing the marinade. Take a bowl and combine the entire ingredient involved in the process of marinade.
Mix them well until it form in to a paste.
Now put the chicken in to the prepared material so that it completely gets coated.
Refrigerate the chicken for an hour but if you are in a hurry that 30 minutes are enough.
Take a deep frying pan and pour a moderate amount of oil and fry mustard seeds in it.
As soon as the seed starts jumping and popping out of the pan add onion and garlic. Fry them until they become light golden.
Before you add in the marinade chicken in the pan pour the left over marinade and then the chicken.
Fry the chicken for 10 minutes and then add coconut milk. As soon as you add coconut milk turn the heat of the stove high and let it simmer.
Cook the chicken for 10 more minutes during that time the liquid portion of the dish will become slightly thick.
Take a deep platter and pour the sizzling hot Chicken Curry in it and serve it will plain fried or boiled rice.