Comments on: Chicken with Mustard and Yogurt

By: Sid

Sid — Fri, 19 Jun 2009 05:52:49 +0000

@hungrygirl: glad it turned out well for you. typically we heat the oil to just below smoke point and then put in the mustard seeds – this makes them crackle and split open, which in turn releases their flavor. this is then typically followed by onions, chillies and the rest of the spices. fyi: indian spices must be sauteed gently and for a fair amoutn of time (depending on the spice and the dish) to get the full benefit of their flavor.

By: hungrygirl

hungrygirl — Thu, 18 Jun 2009 17:14:18 +0000

Hi Sid! I tried this recipe but did not have any curry leaves, so I substituted garam masala powder and red chile powder, and it was delicious. I think I overcooked the chicken a little, but it was so tender. Do I need to crush the mustard seeds to release their flavor? I am now going to explore your site for something to make this evening! Thanks for such a great website! You make me very hungry….!

By: Sid

Sid — Wed, 29 Apr 2009 05:41:27 +0000

Thanks Duo: The mustard and curry leaves give it a nice south Indian touch, which tastes quite nice.

By: The Duo Dishes

The Duo Dishes — Tue, 28 Apr 2009 19:53:04 +0000

Great to see you back with a recipe! Love this one. Yogurt does great things to keep meat tender.

By: Chicken with Mustard and Yogurt | Chef at Large - Indian Food Blog

Chicken with Mustard and Yogurt | Chef at Large - Indian Food Blog — Tue, 28 Apr 2009 10:39:35 +0000

[...] from: Chicken with Mustard and Yogurt | Chef at Large – Indian Food Blog Tags: barely-moist, food-addict, gets-him, good-book, indian, know-it-doesn, rice-may, [...]