Ingredients :

• 1 teaspoon of ground turmeric
• 1 teaspoon of freshly ground black pepper
• 1/4 teaspoon of salt
• 4 chicken breasts, boneless skinless cubed
• 1 teaspoon of mustard seeds
• 1 teaspoon of fenugreek seeds
• 3 tablespoons of vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon of Cumin powder
• 4 red chillies, seeded and minced
• 2 bay leaves
• 1 large onion, chopped
• 2 cups of chicken broth
• 2 large tomatoes, chopped
• chopped fresh coriander leaves
• 2 cups of cooked white rice

Préparation :

Brush over with black pepper, turmeric and salt over chicken, then cover and marinate in refrigerator for 30 minutes.

In a small skillet over medium heat, toast dry mustard seeds for a few seconds,then remove from pan and repeat with fenugreek seeds. Be careful not to burn the spices.
Mix the mustard seeds and fenugreek seeds in a mortar or blender and grind to a coarse powder.

Heat oil in a wok or large saucepan over medium-high heat, add garlic, ginger,ground spice mixture, cumin, chilies, and bay leaves and saute for 20 seconds.Add onion and saute until translucent.

Add the marinated chicken and fry for 4 minutes, then add broth and tomatoes.Bring to a boil, then reduce heat and simmer gently for 35 minutes. Sprinkle withchopped cilantro and serve with rice.

Tips : According to the recipe, you can also add other herbs such as gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).