This recipe came from Moof:
My Spanish parents are not particularly fond of chicken, and this dish came about when my mother realised to her dismay that there was no other meat left in the house and all the shops were shut. She and I got together and decided to make a dish which would be reasonably palatable to them. She started off with the idea of doing chicken nuggets, hence all the flour, but it sort of metamorphosed into this. Since then I've modified the recipe several times, and it's so far from the original that my mother claims I've invented it.
This dish gets its name from the time I made it in the Fivegeeks household, I managed to burn some of the mustard powder on the pan. Since then, I've worked out how to avoid something similar happening, and if you follow the instructions you should be OK too. Just make sure you have all the powders and liquids ready when you need them. You may want to get them prepared before you start frying up the chicken.
This recipe produces a sort of "curried lemon" flavour, very lemony. Avoid sweet drinks or accompanying dishes. I tend to serve it with rice cooked in chicken or vegetable stock, and with either very dry white wine or Kas lemon, which is a not particularly sweet lemonade. You can substitute turkey for the chicken, you may even be able to use leftover Christmas turkey if it's not too tainted with stuffing or cranberry, I haven't tried.
Last time I did it I didn't have any flour or white wine. Instead, I used about two tablespoons of cornflour (mixed into a paste with cold water) to thicken the sauce at the end, and replaced the white wine with stock. This results in a slightly different flavour, but it's still good.
- Four chicken breasts
- Two cloves of garlic, crushed
- Two heaped tablespoons of flour
- A big pinch of paprika
- A big pinch of cayenne pepper
- A big pinch of ground white pepper
- A teaspoonful of generic curry powder
- Two teaspoonfuls of Coleman's Mustard Powder
- 1/3 bottle of dry white wine
- A chicken stock cube made up with about 3/4 pint of boiling water
- The juice of one large lemon
- The juice of a lime (optional)
Cut the chicken into cubes or short strips. In a casserole or large frying pan, fry up the chicken with some oil and the crushed garlic until the pieces brown.
While the chicken is browning, put all the dry ingredients in a small bowl, and make sure that the liquids are available.
When the chicken looks about done, turn the heat down to medium-low, sprinkle the dry ingredients over the pan and give it a stir so all the bits are covered by the flour. Then add the lemon and lime juices, and stir in, the mixture should look like a bit of a paste round some lumps. This seals the lemon flavour into the chicken slightly. Finally, add the wine followed by the stock, stirring as necessary and let the mixture reduce. Taste the mixture early on and adjust the flavour if necessary.
When it has the consistency of a thick yellow soup (10-15 minutes, maybe less) it's ready to be served. This dish can be left to cool and be heated up just before serving if you're having a dinner party or similar occasion, and it keeps well in the fridge.