WAY TO GET SOSSY!

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!

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Ingredients:
>> 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

Process:
>> 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.

Enjoy!