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Chicken with Mustard and Yogurt

A very quick dish with a south Indian touch, this chicken is easy to prepare and hardly needs any special ingredients and can be enhanced with a few quick cooking or blanched vegetables. Can be stuffed into sandwiches and pies too!

Looking for a quick dish a few days back, I found a little boneless chicken in the freezer. Since I felt like something meaty with a south Indian touch to it, this recipe followed, which turned out quite well really.

[singlepic id=505 w=320 h=240 float=left]You’ll need boneless chicken cut into strips, finely chopped onions, mustard seeds, curry leaves, yogurt, freshly ground black pepper and some salt. After heating a little oil, crackle some mustard seeds and fry your onions till pink/transparent. Add the curry leaves and throw in the chicken. Stir fry for a few minutes, then add the black pepper, salt and some yogurt. Not too much yogurt, just enough to coat the chicken.

Cover and simmer for 5 – 7 minutes. Serve hot with rice. Yeah, I know it doesn’t have much gravy, so rice may not be the best, but I do like to eat dry rice with a barely moist dish sometimes. Try it… you may actually like it. :)

– Sid

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.