Ingredients with Measurements:
- 4 chicken breasts, cut into bite-sized pieces
- 1/2 cup kasundi (Indian mustard sauce)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and sauté for another 2 minutes.
4. Add the turmeric powder, cumin powder, coriander powder, chili powder, and salt. Stir well to combine.
5. Add the kasundi mustard sauce and stir well to combine.
6. Add the chicken pieces and stir well to coat with the kasundi sauce.
7. Add the water and stir well.
8. Reduce the heat to medium-low and cover the skillet or wok with a lid.
9. Simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
10. Garnish with fresh cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat per serving: 16g
- Protein per serving: 28g
- Carbohydrates per serving: 15g
- Fiber per serving: 3g
- Sugar per serving: 5g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian version.
- Kasundi mustard sauce can be substituted with Dijon mustard or whole grain mustard.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use shrimp instead of chicken for a seafood version.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Use a wooden spoon to stir the chicken to prevent it from sticking to the skillet or wok.
- Adjust the amount of chili powder to your desired level of spiciness.
- Serve with rice or naan bread to soak up the delicious sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken curry in a skillet or microwave until heated through.
Presentation ideas:
- Serve the chicken curry in a large bowl or platter.
- Garnish with fresh cilantro or sliced green onions.
Garnishes:
- Fresh cilantro
- Sliced green onions
Pairings:
- Basmati rice
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadums
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through, simmer for a few more minutes until fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Kasundi is a popular condiment in Bengali cuisine, made with mustard seeds, vinegar, and spices.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian