Oven Baked Mustard Chicken Curry

A Creamy oven baked chicken curry with a mild mustard tang. Use stronger English Mustard if you prefer a hotter dish.

Serve with Rice.

Cooking Time – approx 50 minutes

Serves 4


  • 3 tbsp Vegetable Oil
  • 1 Onion, sliced
  • 2 cloves Garlic, crushed
  • 1 tbsp Ginger, chopped
  • 2 Green Chillies, Chopped
  • 2″ Cinnamon Stick
  • 5 Green Cardomon Pods, crushed
  • 6 Cloves
  • 1 tsp Mustard seed
  • 2 tsp Cumin, ground
  • 1/2 tsp Chilli Powder
  • 1 tsp Salt
  • 4 Chicken Breasts
  • 2 tsp Garam Masala
  • 1 tbsp Dijon Mustard
  • 2 tbsp Tomato Puree
  • 1 tbsp Lemon Juice
  • 250ml Single Cream


  • Heat oil in an ovenproof pan and fry onions for 5 minutes. Push onions to the side of the pan.
  • Add garlic, ginger, chillies, cinnamon, cardamon, mustard seeds, cumin, salt, chilli and cloves and fry for 1 minute before adding chicken breasts to seal and brown. After a couple of minutes, turn the breasts over to brown the other side.
  • Add garam masala, tomato puree, mustard, lemon juice and cream. Stir well and bring to the boil.
  • Bake in a preheated oven, 180oC, for 20-30 minutes

One Comment Add yours

  1. Anonymous says:

    We LOVE this recipe. Thanks!M&G

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