French-Indian Fusion Chicken Curry--Trial 1

Here's something for fans of tangy chicken dishes.  

I had a jar of Herbes de Provence sitting around in my spice cupboard just waiting to be used.  I tried a modified chicken curry with it, and liked the results.  The curry that's produced was a little on the tangy side for my official taste tester (my husband!), but I didn't mind the extra tang.  This recipe is a good stepping stone recipe for those hesitant to try a traditional chicken curry.


1-1.3 pounds chicken breast, cut into bite size pieces
1/3 cup goat milk yogurt
1 teaspoon ground black pepper
1 teaspoon sea salt
1 teaspoon turmeric
1 teaspoon herbes de provence
1-2 tablespoons coconut oil
 1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3 black cardamom pods
1 small onion, chopped
1 small tomato, chopped
1/2 cup water or chicken stock


Step 1
Cut the chicken into bite size pieces and place in a sealable bowl.  Add yogurt, pepper, salt, turmeric and herbes de provence.  Mix and set aside, (covered and kept cold),  for at least half an hour.
 
Step 2
Heat the oil in a sauce pan.  Add mustard seeds.  When mustard seeds start to pop, add onion, cumin and cardamom.

Step 3
When onions become transclucent, add tomato and heat through.

Step 4
Add chicken with marinade, along with stock/water.  Stir and cook, covered, on medium heat until heated to an internal temperature of 175 F.

Serve immediately.  It goes particularly well with brown rice.