I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Colman’s Mustard products to facilitate my review. #MomBlogTourFF
I love Indian cuisine. Usually when it comes to Indian food, the spicier the better, but this Indian Chicken Curry is savory and not too spicy, so the whole family can enjoy it.
This Indian Chicken Curry dish is in between a dry curry and a wet curry. It has the perfect amount of liquid–enough that it is juicy, but not so much that it is basically a soup. As mentioned above, this is not a very spicy dish, but rather more savory. By all means, if you want some heat, add more (I will give some tips for this later on, as I love things spicy), but this is the perfect recipe to cater to the whole family.
When possible, I try to avoid lactose in my recipes (though not always…I’m a Wisconsin girl with lactose intolerance; I can’t give it all up), so I decided to make my Indian Chicken Curry lactose free–the ghee that I used (clarified butter) is actually lactose free because of how it is made. Now, if you do not have ghee or it is too expensive, you can choose to leave it out completely, substitute for something like coconut milk, or lactose free butter.
My recipe for Indian Chicken Curry has a unique ingredient that makes it even more delicious–Colman’s Mustard dry mustard powder. You might be thinking it’s going to taste like the traditional spicy, tangy, vinegar-based mustard you get squeeze from a bottle, but it does not taste even close. Dry mustard powder, by nature, has a different flavor altogether than prepared mustard, and Colman’s Mustard powder has a nice spiciness to it–perfect for a curry sauce.
Be sure to visit the end of the post for a chance to win some Colman’s Mustard for yourself!
Indian Chicken Curry
First, you will want to rinse the chicken well and dry it (I used a flour sack cloth to dry it–they work perfectly for this.). Cut it into good-sized chunks and place in a large baggie with the lemon juice and a good amount of salt and pepper. Let this sit in the refrigerator while you work on the next steps.
In a food processor or blender, puree your onion, garlic, ginger, and green chilies until it is fairly smooth, almost like a paste. If you wish to make your curry spicier, add some fresh hot green chili peppers into the mix. If you are unsure how much heat to add, start with a small amount, about 1-2 chilies. You can also add a bit more ginger if you wish.
Find a pan that has fairly high sides and a lid (I usually grab a lid from a big pot and use that, since I do not have pans with lids.). Heat the oil, cinnamon, bay leaves, and cloves in the pan for just a few minutes on medium high, until the mixture gives off an aroma. Be sure not to cook this for too long, or everything will end up burnt and you will have to start over (yes, I did this–sometimes moms get distracted.).
Leaving the whole spices in the pan, stir in the turmeric, mustard powder, cumin, and puréed mixture. Reduce the heat to medium low and continue cooking for a few minutes, just to let some of the liquid evaporate.
Note: since the mustard powder is being mixed into something that has a hot temperature, it will lose a lot of its “Pow!” right away. If you want a little more of the heat and flavor to shine, try setting aside a small amount to stir in later when the mixture is a bit cooler.
Once some of the liquid has reduced, stir in the tomato and return to medium high heat. Cook about 7 minutes or until the tomatoes begin to break down, stirring occasionally.
Add in the garam masala and the chicken you had marinating in the refrigerator and stir until everything is coated. Cover, reduce the heat to medium low, then cook for 15 minutes.
Uncover the Indian Chicken Curry, reduce heat to low, and cook another 20-25 minutes until the meat is fully cooked through and the sauce is to the thickness you desire.
Before the curry is finished cooking, prepare basmati rice per package instructions. If you time it correctly, the rice and curry should be ready at just about the same time.
Once the curry has cooked completely, remove the large spices (1 cinnamon stick, 2 bay leaves, and 4 cloves), stir in the ghee, and remove from heat. Let it sit about 15 minutes, or until the rice is ready.
Serve your Indian Chicken Curry on top of basmati rice and garnish with some coriander/cilantro leaves.
You can also serve this with naan bread and cooked peas are a great addition to the curry (cooked from frozen or fresh is best.).
- 2 large chicken breasts, about 2 lbs.
- Juice of ½ a lemon
- Salt and pepper
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- 1-2" ginger root, peeled
- 2 heaped teaspoons canned green chilies
- 1-2 fresh hot green chili peppers (optional for added heat)
- ½ cup vegetable oil
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- ½ teaspoon turmeric
- 1 teaspoon Colman's Mustard powder
- ½ teaspoon cumin
- 1 medium ripe tomato, peeled and diced
- 1½ teaspoons garam masala (find this in the spice aisle)
- 1 Tablespoon ghee (clarified butter, found in the refrigerated section)
- Basmati rice for serving
- Wash and dry the chicken breasts, then chop them up and marinate them in a baggie with lemon juice and a good amount of salt and pepper. Set aside in the refrigerator as you move on to the next steps.
- Puree the onion, garlic, ginger, and chilies in a food processor until smooth/pasty.
- In a pan with high sides, heat your oil with the cinnamon stick, bay leaves, and cloves, just for a few minutes on medium high until it begins to give off the aroma of the spices.
- Mix in the turmeric, mustard powder, cumin, and pureed mixture. Reduce heat and cook a few more minutes, just until some of the liquid has evaporated.
- Add in the tomato, return the heat to medium high, and continue to cook about 7 minutes or until the tomatoes begin to break down.
- Stir in the garam masala and chicken until everything is coated, then reduce heat to medium low, cover, and cook for about 15 minutes.
- Uncover, reduce heat to low, and continue cooking another 20-25 minutes, stirring occasionally, until the chicken is cooked through and the liquid is reduced to your liking.
- Stir in the ghee and remove from the heat. Let sit for about 15 minutes (I usually do this while the rice is almost finished and ready to set, too.).
- Serve over basmati rice and garnish with coriander/cilantro leaves.
Colman’s Mustard prides itself in its spiciness. The spiciness is greatly impacted by the types of mustard seeds it is made from, so they have found the perfect mixture to really give their mustard a kick. I like it on my ham sandwiches–note to reader: do not add as much as I show in this picture unless you are crazy like me; it’ll clear out your sinuses! Yum!
Colman’s Mustard is available in: prepared in glass jars or squeeze bottles or as a dry powder in their signature tins. Prepared mustard goes very well with foods like sandwiches, brats, and salads while the powdered dry mustard variety is great for cooking into casseroles, sauces, and omelets or using to make your own prepared mustard.
Hint–if you cannot quite stand the heat, but love their flavor for prepared mustard, make your own (it’s super easy and there are tons of recipes online, including the Colman’s Mustard website–I’ve done it!) and let it sit in the refrigerator a couple weeks to a month before using it. Mustard naturally loses some of its heat overtime.
Read Also: Easy Breakfast Casserole from Virtually Yours, Hamburger Stuffed Peppers from Penelope’s Oasis, Homemade Pastrami Pretzel Pockets from ABC’s and Garden Peas, Lyonnaise Salad from Living Sweet Moments, Chicken and Waffles with Spicy Honey Mustard Sauce from Momma Lew, and Midwestern Style Deviled Eggs from See Mom Click, all a part of the Mom Blog Tour!
Our “world tour” of recipes is coming to a close. Only one more recipe left after this Indian cuisine recipe. Here are the other cuisines we’ve been inspired by, in case you missed them: Asian cuisine, American cuisine, Carribbean cuisine, Italian cuisine, Mediterranean cuisine, German cuisine, Mexican cuisine, Scandinavian cuisine, and Back-to-School cuisine!
I would love to hear from you in the comments below–-How will you use Colman’s Mustard products?
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