Spicy Mustard Chicken

My Favourite Chicken Recipes

Spicy Mustard Chicken myfavouritepastime.comHow 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.

Spicy Mustard Chicken myfavouritepastime.comThis 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)

Spicy Mustard Chicken myfavouritepastime.comAlways remember to assemble all ingredient before you start. Make Madras Curry Paste in advance and store in the fridge.

Spicy Mustard Chicken myfavouritepastime.comHeat oil in a pan or skillet over medium high heat and add onion. Cook stirring until onion is golden.

Spicy Mustard Chicken myfavouritepastime.comReduce heat, add garlic and cook 1 minute.

Stir in curry paste and mustard seeds

Spicy Mustard Chicken myfavouritepastime.comand cook 2 minutes until fragrant.

Spicy Mustard Chicken myfavouritepastime.comAdd chicken

Spicy Mustard Chicken myfavouritepastime.comand cook turning frequently for 10 minutes or until chicken is brown.

Spicy Mustard Chicken myfavouritepastime.comStir tomatoes and cook about 1 minute.

Spicy Mustard Chicken myfavouritepastime.comAdd 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.

Spicy Mustard Chicken myfavouritepastime.comServe with your favourite carb.

Spicy Mustard Chicken myfavouritepastime.comI love rice, so I served it with basmati rice.

Spicy Mustard Chicken myfavouritepastime.comI 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

  1. 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.
  2. Stir in curry paste and mustard seeds and cook 2 minutes until fragrant.
  3. Add chicken and cook turning frequently for 10 minutes or until chicken is brown. Stir tomatoes and cook about 1 minute.
  4. 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 

18 thoughts on “Spicy Mustard Chicken

  1. 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! 😀

    1. 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

        1. 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.

        2. 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

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