This is a mild curry. To make it spicier, increase the ground red chili. You'll find all these spices at your local grocer or online at

Monica Bhide


Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly.

  • Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.

  • Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.

  • Serve hot, spooned over warm basmati rice.

Nutrition Facts

219 calories; fat 12g; saturated fat 3g; mono fat 4g; poly fat 3g; protein 24g; carbohydrates 4g; fiber 1g; cholesterol 71mg; iron 2mg; sodium 145mg; calcium 18mg.