Tuesday, September 26, 2006

Mustard Chicken

The last recipe I posted was three months ago. It has been an incredibly busy three months. Went for a long shoot at Wai village in Satara district, bang in the middle of monsoon, when the river Krishna was in spate. Had a quick holiday in Jakarta and enjoyed the cuisine as much as I could eat in the one week I was there. And only now, I have some breathing time. So here is another quick and easy chicken recipe, given to me by R.

You will need
500gm boneless chicken pieces
1 tsp dark vinegar
1 tsp white pepper powder
3 tbsp mustard oil
3 tbsp mustard paste
3 tbsp poppy seed paste (khus khus / posto)
3-5 green chillies
Salt to taste
¼ tsp sugar

How to
1. Wash and marinade the chicken pieces with a little salt, 1tsp
each of vinegar and white pepper powder for about an hour.
2. Heat mustard oil in a pan and add chicken pieces.
3. Fry till light brown.
4. Add 3tbsp each of mustard paste and poppy paste seed paste.
5. Add 3-5 slit green chillies, salt and a little sugar.
6. Add 1 cup water and reduce heat. Cover pan and cook till
7. Add more water if needed. Cook till gravy thickens.
8. Serve with rice.

Bon Appetit!