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Mustard and Curry Leaves Chicken

Mustard and Curry Leaves Chicken

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

See Also
Chicken and Mushroom Pot Pies

But a western look

A winning flavor

For an experimental cook.”

Mustard & Curry Leaves Chicken
Cook Time
Total Time
Recipe Type: Appetizer
Serves: 2
  • 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
  1. Heat oil in a pan. When hot, add the mustard seeds, curry leaves and garlic and cook till the seeds begin to splutter.
  2. Add the chicken and stir on high flame for a few seconds.
  3. Now add the remaining ingredients, along with a teaspoon of water. Cover and cook on medium flame till the chicken is tender.
  4. Once cooked, turn heat to high and sauté continuously till all the liquid dries up.
  5. Remove from heat and serve hot. A great quick snack
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