Directions

1. 1. Rub one teaspoon salt and 1/2 teaspoon turmeric over the chicken, set aside.
2. 2. Grind the mustard seeds to a fine powder (a coffee grinder works well for this task).
3. 3. Combine the mustard seed powder with the chiles and 1/4 teaspoon turmeric into a blender. Add four tablespoons water and blend into a smooth paste.
4. 4. Heat three tablespoons oil in a large pan or wok on high heat. Add chicken. Stir and fry for 10 to 15 minutes or until golden brown. Remove from pan.
5. 5. Add remaining oil to the pan. When hot, add the mustard and chili paste and turn heat down to low. Stir and fry for three to four minutes until the oil bubbles on the surface.
6. 6. Add the chicken and the remaining salt and turmeric. Add 1 1/4 cups water and bring to the boil on medium heat. Cover and cook for 10 to 15 minutes until chicken is tender and sauce has reduced to just coat the pieces.
7. 7. Garnish with cilantro and serve.