Coconut Mustard Chicken

Mustard curry (Kasundi) is a common sauce in Bengali cuisine. This is a recipe I created inspired by this classic dish, using Schwerter mustard. It can be served with chicken or fish (traditionally a species of herring), on top of rice. Here I've chosen to do the recipe with chicken.

Makes 2 servings.

 

Ingredients
1/2 white onion, small dice
3 cloves garlic, minced
1/4 cup grated ginger  
2 serrano or green Thai peppers thinly sliced
3 Tbsp Schwerter Hot Honey Mustard
1 tsp mustard oil
1 tsp canola oil
2 large chicken breasts
1/2 tsp nigella seeds
1 tsp turmeric powder
1 can coconut milk
2 black cardamom pods, ground
Cilantro leaves for garnish  

Preparation
1. Marinate chicken with 1 Tbsp Schwerter Hot Honey Mustard, salt and pepper. Refrigerate for a minimum of 1 hour.
2. Heat canola oil and mustard oil together in a deep pan or dutch oven.
3. Add onion and chilis. Cook for 1 minute, stirring.
4. Add garlic and ginger. Cook, stirring occasionally, until mixture is sweated.  
5. Add chicken, and brown on each side. Approximately 3 minutes per side.
6. Add the can of coconut milk and turmeric powder. Bring to a boil.
7. Add nigella seeds, cardamom, and remainder of the mustard.
8. Turn temperature down to a simmer. Cook until chicken has reached an internal temperature of 165F.
9. Serve garnished with cilantro leaves.