Chicken with Mustard Greens

Chicken with Mustard Greens
Chicken With Mustard Green
Innovative North Indian Chicken Curry

Chicken With Mustard Green

North Indian preparation of chicken with mustard greens. 

4
Servings
1109
Calories Per Serving
Deliver Ingredients

Notes

Mustard oil could be replaced with Olive oil. Red chilli powder could be replaced with Kashmiri chilli powder which gives the same flavor and color but is less hot. Chicken should be tender preferably weighing no more than 750 grams. Greens can be adjusted to amount of chiken. 

Ingredients

  • 750 grams Chicken, cut into small pieces
  • 300 grams Mustard green
  • 2 Bay leaves
  • 2 Big onions, cut into half moon slices
  • 2 Black cardomom
  • 2 Whole dry red chilli
  • 3 tablespoons Ginger paste
  • 3 tablespoons Garlic paste
  • 2 tablespoons Red chilli powder
  • 2 tablespoons Coriander powder
  • 2 tablespoons Lemon juice
  • 2 Medium size tomatoes cut into cubes
  • Salt according to taste
  • 1 Carrot chopped into round slices
  • 4 Green chillies thinly sliced
  • 1 cup Mustard oil
  • 1 tablespoon Turmeric powder

Directions

Wash the mustard greens (only the leaves) and bring to a boil in a deep pan with enough salted water till tender. Drain water and keep aside.

Marinate chicken pieces with 1tsp salt, 1tbsp turmeric powder,1 tbsp of ginger,1 tbsp of garlic paste, lemon juice and a  2tbsp mustard oil for about an hour.

Heat 1 cup oil in a heavy bottom deep pan or wok, add the bay leaves and crushed black cardomom in hot oil. Once bay leaves change color lower the heat and add the onions

Fry for 2-3 minutes till the onions becomes glossy. Then add the chopped tomatoes and keep stiring on low heat for 4-5 minutes till all the water from the tomatoes dries up.

Add chicken pieces and cook for another 5-6 minutes, then add the rest of the ginger and garlic paste and the 2 whole red chillies .After 2 minutes of stiring add Coriander and red chilli powder.

Stir for 2 minutes more and add the cooked greens and salt according to taste. Mix well on low heat and cover with a lid.

Keep cooking till the chicken in done occassionally uncovering and stiring on low heat. You may add 1/2 cup of water if it gets too dry at the bottom of the pan.

Once chicken in cooked take out in a bowl and garnish with sliced carrot and lemon, sliced green chillies and serve with steamed white rice.

Nutritional Facts

Total Fat
90g
100%
Sugar
6g
7%
Saturated Fat
50g
100%
Cholesterol
104mg
35%
Carbohydrate, by difference
45g
35%
Protein
32g
70%
Vitamin A, RAE
72µg
10%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
124µg
100%
Calcium, Ca
92mg
9%
Choline, total
95mg
22%
Fiber, total dietary
5g
20%
Folate, total
90µg
23%
Iron, Fe
6mg
33%
Magnesium, Mg
66mg
21%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
547mg
78%
Selenium, Se
33µg
60%
Sodium, Na
1755mg
100%
Water
181g
7%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.