Chicken with mustard seeds

Ingredients

• 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

• 4-5 fresh hot green chillies, roughly chopped

• 4½tbsp mustard oil or any other vegetable oil

• 3 tbsp chopped, fresh green coriander

Preparation method

1. Rub 1 tsp of the salt and ½ tsp of the turmeric over the chicken.

2. Put the mustard seeds into a clean coffee grinder. Grind to a fine powder.

3. Put the ground mustard seeds, chillies and ¼tsp of the turmeric into the container of an electric blender. Add 4tbsp water. Blend to a smooth paste. Set the paste aside.

4. 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.

5. Add the remaining oil to the pan. When hot add the mustard-and-chilli 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.

6. Sprinkle the fresh coriander over the top before serving.