House Chicken Curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This chicken curry was the taste of dinner parties when I was growing up in 1970s Skelmersdale. Curry leaf and mustard seed give it a very distinctive South Indian flavour. This spice combination makes it so different to all the other Mowgli dishes.


  • 80 ml/ fl oz/ cup vegetable oil
  • t


  1. Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the mustard seeds and fry until they fizz and pop, then add the diced onions, ginger and garlic and fry for 6 minutes until the onions have softened and turned golden brown.
  2. Add the curry leaves, cardamom pods and chicken pieces and fry for a further 3–5 minutes until the chicken is