Ginger chicken with mustard seeds (Koli Uppakari, from the Dakshin restaurant at the Park Sheraton) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 192) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mixed vegetable curry (Mrs A. Santha Ramanujam's Kurma)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 3-4 hours or overnight marination. Serve with rice or any Indian bread.

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