- 1 chicken, cut up into small pieces You can also use just legs, thighs, or breasts
- 2 tablespoon Curry powder Large rounded spoonfulls
- 2 teaspoon Tumeric powder
- 8 sprig Cilantro
- 8 Garlic cloves
- 2 - 3 Scallions, chopped or half an onion, chopped
- 1 tomato, chopped
- 1 jalapeno pepper (optional)
- 1 teaspoon mustard
- Salt and black pepper to taste
- 1/2 medium onion, sliced
- 4 tablespoon oil
Cut chicken into desired sized pieces, removing all skin and fat.
Chop thoroughly and combine, cilantro, garlic, scallions (or half an onion), pepper (adjust according to your tolerance for heat), and tomato. Add the mustard, salt and black pepper. Mix and allow the chicken to marinate in the seasoning for 2 hours.
Mix curry powder and turmeric in a small bowl with 3/4 cup water until completely dissolved.
Heat oil in a large skillet and add the curry mixture. Stir and allow it to cook without burning for about 5 minutes on medium low heat. If the curry mixture seems to be getting too dry, add water as needed. Continue to stir and cook until the oil bubbles through the curry mixture, and it thickens. Add the sliced onions and cook until soft, then add the chicken, stirring to coat with the curry mixture.
Raise heat and cook half-covered for about 5 minutes, then stir, checking for burning. When mixture is bubbling, lower heat and cover, simmering for 10 minutes, stirring every 3-5 minutes until the chicken is cooked through.
Serve chicken with sauce over jasmine rice.