Received this recipe for his special Curry Coconut Chicken from Ramesh Rampersad featuring our Original Kernel Mustard.
He says that he loves RED SOSS, SWEET SOSS, and THAT BAR-B-Q SAUCE, and he prefers KERNEL MUSTARD over any other prepared mustard available in the Canadian marketplace!
WAY TO GET SOSSY, RAMESH!
>> 1 cup coconut milk
>> 1 cup water
>> 3 tbsp. olive oil
>> 1 tsp. cumin seeds
>> 1 medium onion
>> 2 tsp. finely chopped fresh ginger
>> 2 tbsp. KERNEL MUSTARD
>> 1 tbsp. hot paprika
>> 3 cloves garlic
>> 4 pieces skinless and boneless chicken (breasts and/or thighs)
>> 1 tsp. cayenne pepper
>> 1 tsp. sea salt
>> 8 fresh basil leaves
>> Have all ingredients measured and ready to go. Heat the oil in a wide pan over medium-high heat. When hot, add the cumin, garlic. and finely chopped onion. Stir and fry until the onions are lightly browned.
>> Add the ginger, chicken, cayenne, paprika, salt, and basil leaves. Stir for a few minutes, allowing the chicken to become gently seared.
>> Add the water and bring to a simmer. Cover, lower heat and simmer gently for about 25 minutes or until the chicken is cooked through.
>> Move the chicken to a plate and cover to keep warm. Boil down the liquid until about 1/4 cup remains. Return the chicken to the pan, pour in the coconut milk, add the KERNEL MUSTARD and stir. Cook over medium heat for a few minutes.
>> Serve over Jasmine rice.