Ingredients
- 1 kg Skinless chicken breast approx. 3 large
- Salt
- Pepper
- Vegetable oil
- 2 Garlic cloves crushed
- 2 tbsp Yellow mustard seeds
- 1 tbsp Tumeric powder
- 3 tbsp White vinegar
- 2 Long chillies sliced
- 2 Small onions sliced
Instructions
- Dice chicken breast and season with salt and pepper to taste.
- In a large frypan, add some oil, garlic and beef. Fry over medium heat until beef is cooked through and tender. Transfer beef to a separate bowl keeping any excess oils remaining in frypan.
- Using a pestle and mortar or separate bowl, mix mustard seeds (crushing a couple of the seeds), turmeric powder and gradually mix in 2 tbsp vinegar to create a fine paste (add more vinegar if necessary).
- In the empty frypan, add 1/3 cup oil, mixed paste and chilli on medium heat for approximately a minute, stirring well.
- Stir in cooked chicken and sliced onion, remove from heat and drizzle with remaining vinegar and a generous amount of additional oil as required.
- Serve over steamed rice alongside haricot rouge or lentils.
Notes
- Add additional oil prior to serving if it appears dry.
Bon appétit!
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