Malai means creamy and our chicken curry is creamy and flavourful with coconut milk and mustard. Now you can whip up your favourite Bengali curry anytime with our easy, utterly delicious recipe!
Recipe type: Entree
Cuisine: Bangla Deshi
- 1½ lb (675g) skinned* Zamzam chicken drumsticks
- 1 tbsp oil
- ¼ tsp black mustard seeds
- 2 cloves garlic, minced
- ½ inch piece ginger, minced
- 1 medium onion, finely chopped
- 20 fresh curry leaves
- 2 green chillies, thinly sliced
- 1 large plum tomato, chopped
- 1 cup light coconut milk
- Salt to taste
- 1 tsp each: garam masala, ground coriander
- ½ tsp each: turmeric, red chilli powder (cayenne pepper)
- 1 tbsp prepared Old Style grainy mustard or Grainy Dijon mustard
- 2 tbsp chopped fresh coriander
- 1 tbsp lemon juice
- Warm oil in deep non-stick skillet set over medium heat. Add mustard seeds, sauté 30 sec. Add garlic, ginger, onions, curry leaves and green chillies. Sauté until onions are lightly softened, about 5 min. Add tomato, coconut milk, salt, spices and grainy mustard. Mix well, then add chicken. Stir to coat, cover skillet and bring to a boil. Reduce heat to medium low and cook for 45 min or until chicken is cooked through and tender. If sauce is too thin, uncover skillet, turn up heat to medium high and cook off excess sauce for 3-4 min.Fold in fresh coriander and lemon juice.
Serving Idea: Serve with brown basmati rice with radish or cucumber sticks on the side. Chef’s Tip: Add vegetables such as peppers, peas, green beans or baby spinach to chicken curry. * Chicken weights taken after removing skin and Old Style grainy mustard or Grainy Dijon mustard is easily available in all grocery stores.