Southern Indian Chicken Curry With Mustard Seeds Recipes

SOUTH INDIAN CHICKEN CURRY

Steps:

• In a large pot, heat oil over medium heat until it is very hot. Add mustard seeds and let them sizzle for about 1 minute. Add the garlic, ginger, sliced onion, and cilantro stems, and cook for 5 minutes, stirring frequently. Add the ground spice mix and continue cooking for 6 to 8 minutes until the onions are very soft, stirring often so that the onions cook evenly.
• When the onions and peppers are soft and have absorbed the spices, start adding the chicken, a little at a time. Stir the pieces until they're coated with the spices, and then add more chicken. When all the chicken has been stirred in, pour the thin coconut milk over the chicken, add the salt and the potatoes, reduce the heat to medium low, cover and simmer until the chicken is cooked and the potatoes are tender, about 40 minutes. To soften the flavor of the spices, and to make a creamy sauce, the author simmers the chicken for her curry in coconut milk.
• Remove the cover from the pot and bring the liquid to a boil. Boil for 3 to 5 minutes, until the sauce is thickened. Then add the thick coconut milk and the cilantro leaves. Return liquid to a simmer, season to taste with salt, and serve with rice.

SOUTHERN INDIAN CHICKEN CURRY WITH MUSTARD SEEDS

Steps:

• Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds. Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes. Add the ginger; cook, stirring, 1 minute. Add the tomatoes; cook, stirring, 2 minutes.
• Add the chicken; sprinkle with the turmeric and 1 1/2 teaspoons salt. Cook, stirring occasionally, about 4 minutes. Stir in 2 cups water. Bring to a boil. Cover; reduce heat to medium-low. Simmer until the chicken is very tender, about 30 minutes.
• Uncover. Bring to a boil over medium-high heat. Boil until the sauce coats the meat, about 10 minutes. Season with salt. Serve with raita and pooris, if desired.

RAITA FOR SOUTHERN INDIAN CHICKEN CURRY

Steps:

• Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel, and squeeze out as much liquid as possible.
• Stir together cucumber, yogurt, and salt in a small bowl. Stir before using, and sprinkle with chili powder.

INDIAN POTATOES WITH MUSTARD SEEDS (SOOKHI BHAJI)

Steps:

• Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
• Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
• Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
• Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
• Add a small amount of water at a time if all liquid evaporates.
• Fold in cilantro just before serving.