My Favourite Chicken Recipes
How often do you eat beef? I always seem to cook chicken or pork. I can’t remember the last time I made some beef stew or stroganoff or whatever. I do make beef burgers though, sometimes, twice a week.
This mustard chicken tasted really nice. I used black mustard seeds. They taste nutty but also have a hint of bitterness. If you want a milder flavour use yellow or white mustard seeds. I hope you’re enjoying the new week and probably counting down to Valentine’s day? Have a good one!
- Ingredients
- 2 tablespoons sesame oil
- 1 onion cut into wedges
- 3 cloves garlic finely chopped
- 2 tablespoons Madras Curry Paste
- 1 tablespoon black mustard seeds
- 1.5 kg (3 Ib) chicken pieces
- 1 cup, diced tomatoes (use good quality canned tomatoes), I used Molisana
- 250ml (1 cup, 8 fl oz) chicken stock (broth)
- 1 medium carrot diced (optional)
- Salt and pepper to taste
- Rind (zest) of 1 lime (optional)
- ¼ cup chopped coriander leaves (cilantro)
Always remember to assemble all ingredient before you start. Make Madras Curry Paste in advance and store in the fridge.
Heat oil in a pan or skillet over medium high heat and add onion. Cook stirring until onion is golden.
Reduce heat, add garlic and cook 1 minute.
Stir in curry paste and mustard seeds
and cook 2 minutes until fragrant.
Add chicken
and cook turning frequently for 10 minutes or until chicken is brown.
Stir tomatoes and cook about 1 minute.
Add stock, (and carrots if using), and bring to the boil and cook, stirring occasionally for 30 minutes or until chicken is tender.
Stir in coriander and lemon rind just before serving.
Serve with your favourite carb.
I love rice, so I served it with basmati rice.
I had the left overs with some pasta.
Spicy Mustard Chicken
Preparation time: 15 minutes; Cooking time: 55 minutes; Serves: 6
Ingredients
- 2 tablespoons sesame oil
- 1 onion cut into wedges
- 3 cloves garlic finely chopped
- 2 tablespoons Madras Curry Paste
- 1 tablespoon black mustard seeds
- 1.5 kg (3 Ib) chicken pieces
- 1 cup, diced tomatoes (use good quality canned tomatoes), I used Molisana
- 250ml (1 cup, 8 fl oz) chicken stock (broth)
- 1 medium carrot diced (optional)
- Salt and pepper to taste
- Rind (zest) of 1 lime (optional)
- ¼ cup chopped coriander leaves (cilantro)
Instructions
- Heat oil in a pan or skillet over medium high heat and add onion. Cook stirring until onion is golden. Reduce heat, add garlic and cook 1 minute.
- Stir in curry paste and mustard seeds and cook 2 minutes until fragrant.
- Add chicken and cook turning frequently for 10 minutes or until chicken is brown. Stir tomatoes and cook about 1 minute.
- Add stock and carrots if using,, bring to the boil and cook, stirring occasionally for 30 minutes or until chicken is tender. Stir in coriander and lemon rind just before serving.
myfavouritepastime.com
My Favourite Pastime 
I make a lovely beef vindaloo, but have been known to also use chicken.
Can I have the recipe please?
Really? I’d be happy to. How should I go about it? 🙂
Either give me the link or paste on the comment section. Thanks
Liz
That looks so good. We tend to use chicken more than any other meat. I even have to buy it for the dog!
The dog…quite interesting. Thanks for the compliments
Liz
You’re welcome.
Wow, Liz! This looks great! I really love the color! It’s really appetizing!
I had no idea that there were so many types of mustard! The only mustard I know is the bottled one, which I sometimes use when I make burgers! 😀
Ha ha Hari. There are many different types. Thanks for the compliments. Have a pleasant week!
Liz
I love the ingredients used. Looks so good!
Thank you, Debbie
Liz
Ohhh my god this looks so good right now, thanks a lot liz! Haha 🙂
Thanks, Dana!
Liz
I have some already cooked chicken pieces that might cozy up nicely to your sauce!
Virtual hugs,
Judie
That’s a good idea, make the sauce and throw in cooked pieces of chicken. I always have left over, rotisserie.
Virtual Hugs!
Liz
Looks delicious. I love mustard and black mustard seeds are on my next Amazon order. I can’t seem to find any in my small city.
I found some in the only Indian store in my little town here. Most times I usually go to Toronto, to little India. They have tons and tons of spices and lots of Indian restaurants, as well. I hope you’re enjoying the new year. Mine is flying by, too fast. Only yesterday was Christmas and now January is long over. Have a great week!
liz
Forgot to check my Indian store. Thanks for the reminder!
No problem!!!
Liz
Made your iced tea bun yesterday and enjoyed it. I intended to put a photo of it up on Instagram but in our rushed madness didn’t get to it. Maybe today with the other half, intending to warm it and then drizzle the icing on top.
Thanks so much for making the iced tea bun. I haven’t made it for a while but I remember the taste as if it were yesterday. Have a lovely week and let me know if you have the photo on histogram.
Liz