MUSTARD CHICKEN with a traditional touch
If you want to have a taste of authentic Odia cuisine, then this dish is a must-try named “PATRA PODA”. Patra means leaves and Poda means burnt, isn’t it interesting? Patrapoda means to cook any type of meat, veggies, mushrooms in a pocket made up of leaves. Sometimes with Sal and occasionally with banana leaves. Anyways we are not going to make that patrapoda today, it will be with a twist.
The motive of telling the story of Patra Poda is connected to this dish. PatraPoda which is typically mustard and coconut-based marination and so is my today’s dish is all about “Mustard Chicken “.
Here I did not follow the traditional PatraPoda process, instead made it with a slow cooking process.
Isn’t it exciting?
Like our any other recipe I would love to take you through the nutritional factors of the dish which is really important for diet conscious people like you all. So, let’s go through it first.
CHICKEN– An excellent source of low-fat protein and other minerals
MUSTARD-Mustard seeds are rich in a nutrient called selenium, known for its high anti-inflammatory effects. The magnesium in mustard seeds helps to reduce the severity of asthma and certain symptoms of rheumatoid arthritis, as well as lowering blood pressure.
COCONUT- Although Coconut is a high-fat fruit, yet it has a wide range of health benefits like disease-fighting antioxidants, promoting blood sugar regulation etc. And I personally believe the fat in coconut is far better than the fat in refined oil we consume, only if we take it in a properly planned and in limited quantity.
- 500gms chicken (leg and wing pieces)
- 3tbsp soaked mustard (yellow mustard and black mustard in 1:2 ratio)
- 1 whole Kashmiri chilly deseeded
- 4-5 cloves of Garlic
- 1 cup Coconut milk (freshly extracted)
- 1 ½ tsp Crushed black pepper
- 1tsp turmeric powder
- 1medium sized onion (evenly sliced)
- Salt to taste
- 1tsp mustard oil
- Slit green chilly
- ½ lime
Prepare the mustard paste by the below steps –
- Add the soaked mustard, Kashmiri chilly, garlic, pinch of salt in the grinder and make a fine paste by adding a bit of water.
- Once the paste is ready, strain it thoroughly through a metal sieve so that you get a nice yellow smooth paste.
- Keep it aside for 30 min in the refrigerator.
- Now take the cleaned chicken pieces and add the mustard paste, crushed black pepper, slit green chilli, turmeric powder and salt. Massage the chicken nicely and keep it in the refrigerator for 30 min covered.
- Take a deep non-stick pan or seasoned cast iron pan (thick base preferred). Keep it on high flame.
- Add in the mustard oil and let it smoke.
- Add in the onions with a pinch of salt. Stir it nicely and cook it on a high flame for 30 seconds.
- Lower the flame to simmer and with continuous stirring cook till the onion are golden brown.
- Take out 50% of the onion to a plate and keep it aside.
- Put the marinated chicken in the pan. Stir it properly and cook it on low to medium flame for 2 mins (don’t let the mustard to burn).
- Add the coconut milk and 1 cup of water to it and mix.
- Cover and cook on high flame for 2 mins on high flame, then simmer the flame for next 30 mins.
Next part of the dish will make it look extravagant.
We if you want, you can avoid this by switching off the flame and add in the squeeze of half lime and the remaining brown onions and let the dish stand for 5 mins in the pot covered and then enjoy with nice hot chapattis.
If you are a fan of smooth n silky gravy… like me, you have to be patient and do some hard work.
- Take out the chicken pieces from the gravy to a plate.
- Now strain the gravy through a metal sieve nicely to a bowl.
- Put the gravy to in a pan and boil it on low heat.
- Now plate the chicken and pour the piping hot gravy on that.
- Enjoy it with the remaining brown onion topping and a squeeze of half lime.
(This dish goes really well with whole wheat chapatti or whole wheat tandoori roti)