Mustard Chicken Curry & Cucumber Salad
I am in love with this recipe and have since cooked it several times. Once you have purchased the spices, it seriously costs under $10 to cook food for 4 people.
Prep time - 20 Mins
Cooking - 45 Mins
Serves 4 People
1KG of Chicken Thighs
2 Tablespoons of brown mustard seeds
4 Star Anise
5 Cloves
7 Dried Red Chillies (or to taste)
2 Cloves of garlic
4 x Cinnamon Sticks
2 Heaped Tablespoons of Curry Powder
2 Tablespoons of Ground Coriander
1 Tablespoon of Tumeric
10 Bruised Curry leaves
2 Brown Onions.
1 bag of small button mushrooms
Coriander
Mint
Natural Yohgurt
Jasmine Rice
2 x Lebanese Cucumber
Olive Oil
Salt and Pepper
250 ml of water
Grape Tomatoes
Slice an onion, and put in a large pan over a low heat with some oil.
Get out your mortar and pestle, and pound the cloves, & star anise. Once slightly ground, add the brown mustard seeds & garlic and grind into a rough paste.
Add the paste to the onions and stir fry for 1 minute. Add the curry powder, coriander powder, and tumeric and cook over a lower heat for around 3 minutes. Add a touch of water or oil to prevent from burning or sticking.
Then add some more oil and your chicken thighs to the and brown well over a high heat for five minutes. Pour in water, add the button mushrooms whole, along with the red chillies, two cinnamon sticks, bruised curry leaves, and 2 star anise. Bring to a boil, then cover slightly. Cook for 25 Minutes stirring occasionally. Remove the cover and make sure the sauce is thickening. Once it has formed a good consistency, take off the heat and add two heaped teaspoons of natural yohgurt and stir through. Garnish with some yohgurt mixed with mint, and some coriander leaves.This is now ready to serve with your jasmine rice.
For the Cucumber salad, skin and cube the cucumbers, and half some grape tomatoes. Place in bowl, and mix through some salt pepper, olive oil and a squeeze of lemon juice.
Prep time - 20 Mins
Cooking - 45 Mins
Serves 4 People
1KG of Chicken Thighs
2 Tablespoons of brown mustard seeds
4 Star Anise
5 Cloves
7 Dried Red Chillies (or to taste)
2 Cloves of garlic
4 x Cinnamon Sticks
2 Heaped Tablespoons of Curry Powder
2 Tablespoons of Ground Coriander
1 Tablespoon of Tumeric
10 Bruised Curry leaves
2 Brown Onions.
1 bag of small button mushrooms
Coriander
Mint
Natural Yohgurt
Jasmine Rice
2 x Lebanese Cucumber
Olive Oil
Salt and Pepper
250 ml of water
Grape Tomatoes
Slice an onion, and put in a large pan over a low heat with some oil.
Get out your mortar and pestle, and pound the cloves, & star anise. Once slightly ground, add the brown mustard seeds & garlic and grind into a rough paste.
Add the paste to the onions and stir fry for 1 minute. Add the curry powder, coriander powder, and tumeric and cook over a lower heat for around 3 minutes. Add a touch of water or oil to prevent from burning or sticking.
Then add some more oil and your chicken thighs to the and brown well over a high heat for five minutes. Pour in water, add the button mushrooms whole, along with the red chillies, two cinnamon sticks, bruised curry leaves, and 2 star anise. Bring to a boil, then cover slightly. Cook for 25 Minutes stirring occasionally. Remove the cover and make sure the sauce is thickening. Once it has formed a good consistency, take off the heat and add two heaped teaspoons of natural yohgurt and stir through. Garnish with some yohgurt mixed with mint, and some coriander leaves.This is now ready to serve with your jasmine rice.
For the Cucumber salad, skin and cube the cucumbers, and half some grape tomatoes. Place in bowl, and mix through some salt pepper, olive oil and a squeeze of lemon juice.
