Chicken and Cauliflower in Coconut and Mustard Sauce
Recipe type: Entree
Cuisine: Indian
Adapted from The Bengali Five Spice Chronicles, Rinku Bhattacharya
  • 4-5 T mustard oil
  • 1½ t dark mustard seeds
  • 1 scant t caraway seeds
  • 10 curry leaves
  • 2 large shallots, thinly sliced
  • salt to taste
  • 5 cloves garlic, minced
  • 1½ T minced ginger or ginger paste
  • 2 cups cubed butternut squash, optional
  • 1 head of cauliflower, broken into bite sized florets
  • 5 boneless, skinless chicken thighs, cut into bite sized pieces (chicken breast is fine too)
  • 1 t sugar, to taste
  • 4+ green chile peppers, slit lengthwise, to heat tolerance (I left out)
  • ⅓ cup Greek yogurt (I had to sub sour cream)
  • 2 T dijon mustard
  • 1 19-oz can coconut milk
  • 1-2 t garam masala, to taste
  • 1 T fresh lime juice, to taste
  1. Heat the oil in a large Dutch oven over medium heat. Add the mustard seeds and caraway seeds. Partially cover the pot to allow the mustard seeds to pop. When the popping slows, add the curry leaves--stand back they will splatter! When the splattering slows, add the shallots with a sprinkle of salt. Cook for 3 minutes.
  2. Add the garlic and ginger and stir. Cook for another 2 minutes. Add the chicken with a pinch of salt and stir in. Then let cook for 1 minute without stirring. Then toss in the butternut squash (if using) and cauliflower. Cook for 1 minute. Add the sugar with a pinch of salt (and the green chile peppers if using) and toss, cooking for 5-7 minutes.
  3. Add the yogurt and mix in completely. Cook until the excess liquid from the yogurt is absorbed. Stir in the Dijon mustard and coconut milk. Bring to a simmer. Cover partially and simmer gently for 15 minutes until the chicken and veggies are cooked through.
  4. Stir in 1 teaspoon of garam masala and 1 tablespoon of lime juice. Taste for additional salt, garam masala or lime juice. Serve with basmati rice.
Recipe by The Spiced Life at