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: 25 minutes
- Yield: 2 servings 1x
Description
This Mustard and Curry Leaves Chicken combines bold South Indian flavors with a Western presentation, featuring tender chicken, vibrant peppers, and broccoli in a fragrant, spiced sauté.
Ingredients
- 200 gm chicken, boneless and cut into cubes
- 1 cup sliced mixed peppers (green, red, and yellow)
- 1 cup broccoli florets
- 1 teaspoon mustard seeds
- 7-8 fresh curry leaves
- 1 teaspoon chopped garlic
- 1 teaspoon Sambhar powder
- Salt, to taste
- 2 tablespoons oil
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat.
- Once the oil is hot, add 1 teaspoon of mustard seeds, 7-8 fresh curry leaves, and 1 teaspoon of chopped garlic. Cook until the mustard seeds begin to splutter.
- Add the 200 gm of boneless chicken cubes to the pan and stir on high flame for a few seconds to sear the chicken.
- Add 1 cup of sliced mixed peppers and 1 cup of broccoli florets to the pan.
- Sprinkle 1 teaspoon of Sambhar powder and salt to taste over the mixture.
- Stir everything together and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
- Serve hot, garnished with additional curry leaves if desired.
Notes
For a milder flavor, reduce the amount of Sambhar powder. This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Experiment with other vegetables like zucchini or snap peas for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Carbohydrates: 15
- Fiber: 5
- Protein: 30
- Cholesterol: 75
