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.”
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Mustard & Curry Leaves Chicken
- Total Time: 25 minutes
- Yield: 2 servings
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 (240 ml) sliced mixed peppers (green, red, and yellow)
- 1 cup (240 ml) broccoli florets
- 1 tsp mustard seeds
- 7-8 fresh curry leaves
- 1 tsp chopped garlic
- 1 tsp Sambhar powder
- Salt, to taste
- 2 tbsp (30 ml) oil
Instructions
- Heat 2 tbsp of oil in a pan over medium heat.
- Once the oil is hot, add 1 tsp of mustard seeds, 7-8 fresh curry leaves, and 1 tsp 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 tsp 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
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Frequently Asked Questions
What are curry leaves and where do I find them?
Curry leaves are a fragrant herb used in south Indian cooking — not to be confused with curry powder. I specifically frame them as almost unknown to northern Indian cooking. Look for them fresh or dried at Indian grocery stores.
What is Sambhar powder and can I reduce it for a milder dish?
Sambhar powder is a south Indian spice blend typically including coriander, cumin, chili, and other spices. You can reduce the 1 teaspoon called for to lower the heat level.
Why do the mustard seeds go into the hot oil before anything else?
Add the mustard seeds, curry leaves, and garlic to hot oil and cook until the mustard seeds begin to splutter. This technique, called tempering, infuses the oil with the flavor and aroma of the seeds before the other ingredients are added.
Bloomed the mustard seeds and curry leaves in hot oil first like it says, the aroma alone is worth it. So good over rice.