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Southern Indian Chicken Curry with Mustard Seeds

Recipe photo courtesy of Antonis Achilleos

This dish was inspired by one of Madhur Jaffrey's lamb curries. Mustard seeds pop in the mouth with every bite. Though the sauce is spicy, the meat remains mild and tender.

Source: Martha Stewart Living, January 2005
Servings

Ingredients

Directions

Cook's Notes

Serve with raita, a cucumber-and-yogurt salad, to soothe the palate; buy pooris, unleavened Indian bread, from an ethnic grocery store, and fry briefly to puff them up before serving.

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  • Gail33
    25 AUG, 2014
    I've been making this recipe since it first appeared several years ago and I can't get enough of it. Even my Indian co-workers have commented on how good it is.
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