An audacious experiment with spices almost unknown to Shuchi Mittal turned out poetically delicious.
By Shuchi Mittal
I had been wanting to experiment with what we know as boldly south Indian flavors for a long time. Mustard seeds and curry leaves are almost unknown to northern Indian cooking. Hence my slight ignorance on how best one can bring out their flavors. This evening I decided to throw a few vegetables in with the two “mysterious” ingredients and see what unfolds. What is the worst that could happen eh? But voila! what turned out was quick, simple and might I add, rather delicious. 
“A splutter of south
With colors bold,
With one whiff quick
I was completely sold.
Mild Indian taste
But a western look
A winning flavor
For an experimental cook.”
PrintMustard & Curry Leaves Chicken
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
- 200 gm chicken, boneless and cut into cubes
- 1 cup sliced mixed peppers- greed, red & yellow
- cup broccoli florets
- 1 teaspoon mustard seeds
- 7–8 fresh curry leaves
- 1 teaspoon chopped garlic
- teaspoon Sambhar powder (Indian lentil powder)
- 1 teaspoon ground pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat oil in a pan. When hot, add the mustard seeds, curry leaves and garlic and cook till the seeds begin to splutter.
- Add the chicken and stir on high flame for a few seconds.
- Now add the remaining ingredients, along with a teaspoon of water. Cover and cook on medium flame till the chicken is tender.
- Once cooked, turn heat to high and sauté continuously till all the liquid dries up.
- Remove from heat and serve hot. A great quick snack
- Cook Time: 15 mins
