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1
Place chicken in a bowl.
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2
Sprinkle with salt and add mustard.
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3
In a food processor, chop half the onion, tomato, cilantro, garlic, and black pepper (or jalapeno/habanero).
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4
Add mixture to the bowl.
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5
Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients.
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6
Allow chicken to marinate for at least two hours.
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7
After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl.
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8
Pour in 3/4 cup water and stir until dissolved.
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9
In a large skillet, heat the vegetable oil over medium-low heat.
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10
Pour in the curry slurry and cook for a few minutes, stirring constantly.
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11
Curry slurry will deepen in color.
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12
If the mixture becomes too dry during cooking, add a little water.
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13
When the curry slurry has become a thick paste, chop the other half of the onion and add it in.
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14
Allow the onions to soften, then add in the chicken.
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15
Stir to coat the chicken, then cook, half covered, for five minutes.
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16
Turn the chicken, then add in 1 to 2 cups of water.
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17
Shake the pan and allow the chicken to cook until done, stirring every five minutes.
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18
Cook for about 20 to 15 minutes.
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19
At the end, be sure to taste and adjust salt and pepper.
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20
Serve chicken over rice; spoon sauce over the top.
