1¼-1½ tsp salt
1 tsp ground turmeric
one 1kg/2¼lb chicken, cut into serving pieces (each leg into drumstick and thigh and breast into 6 pieces)
1 tbsp brown mustard seeds
4½tbsp mustard oil or any other vegetable oil
3 tbsp chopped, fresh green cilantro
Rub 1 tsp of the salt and ½ tsp of the turmeric over the chicken.
Put the mustard seeds into a clean coffee grinder. Grind to a fine powder.
Put the ground mustard seeds and ¼tsp of the turmeric into the container of an electric blender.
Add 4tbsp water. Blend to a smooth paste. Set the paste aside.
Heat 3 tbsp of the oil in a large, wide, preferably non-stick pan or wok over a high heat.
When hot add the chicken. Stir and fry for 12-15 minutes until golden. Remove from the pan.
Add the remaining oil to the pan. When hot add the mustard paste and turn the heat to low.
Stir and fry for 3-4 minutes until the oil bubbles at the surface.
Add the chicken and the remaining salt and turmeric. Stir to mix. Add 300ml/10fl oz/1¼ cups water.
Bring to the boil over a meduim heat.
Cover and cook for 10-15 minutes or until the chicken is tender and the sauce has reduced to just coat the pieces.
Sprinkle the fresh cilantro over the top before serving.
Recipe adapted from: Good Food