Yesterday I cooked a delicious chicken curry that went well with chappathis. It also meant that the cauliflower head that was sitting in my fridge for some days (how many, even I am not sure) got a release.
Adapted from The Spiced Life
1. Oil - 2 Tbspn
2. Mustard seeds - 1 tspn
3 Caraway seeds - 1/4 tspn
4. Curry leaves - 10 number
5. Large onions, thinly sliced - 1 big
6. Cloves garlic, minced - 5 nos
7. Minced ginger or ginger paste - 1 1/2 Tbspn
8. Head of cauliflower, broken into bite sized florets - 1
9. Boneless, skinless chicken ( I used breast), cut into bite sized pieces - 500 kg
10. Green chilly, slit lengthwise
11 Yogurt (I had to sub sour cream) - 1/3 cup
12 Dijon mustard - 2 Tbspn
13 Coconut milk - 1 1/2 cup
14 Garam masala - 1 tspn
Heat the oil medium heat. Add the mustard seeds and caraway seeds. Partially cover the pot to allow the mustard seeds to pop. When the popping slows, add the curry leaves–stand back they will splatter! When the splattering slows, add the shallots with a sprinkle of salt. Cook for 3 minutes.
Add the garlic and ginger and stir. Cook for another 2 minutes. Add the chicken with a pinch of salt and stir in. Then let cook for 1 minute without stirring. Add the cauliflower. Cook for 1 minute. Add the green chilly and toss, cooking for 5-7 minutes.
Add the yogurt and mix in completely. Cook until the excess liquid from the yogurt is absorbed. Stir in the Dijon mustard and coconut milk. Bring to a simmer. Cover partially and simmer gently for 15 minutes until the chicken and veggies are cooked through.
Stir in 1 teaspoon of garam masala and 1 tablespoon of lime juice. Taste for additional salt, garam masala or lime juice. Serve with basmati rice or chappathi. Enjoy!
1. Oil - 2 Tbspn
2. Mustard seeds - 1 tspn
3 Caraway seeds - 1/4 tspn
4. Curry leaves - 10 number
5. Large onions, thinly sliced - 1 big
6. Cloves garlic, minced - 5 nos
7. Minced ginger or ginger paste - 1 1/2 Tbspn
8. Head of cauliflower, broken into bite sized florets - 1
9. Boneless, skinless chicken ( I used breast), cut into bite sized pieces - 500 kg
10. Green chilly, slit lengthwise
11 Yogurt (I had to sub sour cream) - 1/3 cup
12 Dijon mustard - 2 Tbspn
13 Coconut milk - 1 1/2 cup
14 Garam masala - 1 tspn
Heat the oil medium heat. Add the mustard seeds and caraway seeds. Partially cover the pot to allow the mustard seeds to pop. When the popping slows, add the curry leaves–stand back they will splatter! When the splattering slows, add the shallots with a sprinkle of salt. Cook for 3 minutes.
Add the garlic and ginger and stir. Cook for another 2 minutes. Add the chicken with a pinch of salt and stir in. Then let cook for 1 minute without stirring. Add the cauliflower. Cook for 1 minute. Add the green chilly and toss, cooking for 5-7 minutes.
Add the yogurt and mix in completely. Cook until the excess liquid from the yogurt is absorbed. Stir in the Dijon mustard and coconut milk. Bring to a simmer. Cover partially and simmer gently for 15 minutes until the chicken and veggies are cooked through.
Stir in 1 teaspoon of garam masala and 1 tablespoon of lime juice. Taste for additional salt, garam masala or lime juice. Serve with basmati rice or chappathi. Enjoy!
