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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken with mustard seeds
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