Mustard Chicken is a delicious dish that can be served for lunch or dinner. With just a few ingredients; this boozy and wholesome slow-cooking dish is very easy to make!
If you’re looking for something to cook with just a few ingredients, try this easy to make Mustard Chicken in red wine recipe. All you have to do is throw it in the pot and leave it while you go do the laundry or dust the furniture. We usually use mom’s homemade mustard paste, but you can use store-bought mustard paste or sauce as well.
What ingredients do you need for the Wine Chicken with Mustard?
You need just a few ingredients – the chicken, mustard paste, curry leaves, red wine, and salt. We use a sweet homemade port wine, but any red wine will do.
How to make Mustard Chicken in Wine
In a large pot, add 7 tablespoons Mustard paste and a tablespoon of salt to your chicken pieces and mix well. We use a whole chicken that weighs circa 1.25 kg. But if you have a preference, you can use any choice of pieces of the chicken that you like, say thighs, drumsticks or chicken breasts.
Mix well and allow the mixture to marinate for a few hours, or a minimum of 2 hours. If you have more time, 24 hours of marination will make the chicken more tender.
We also marinate the chicken in the same stainless steel pot that we will later cook it. There’s lesser washing up to be done later. 😉
Later add in a dozen curry leaves and 400 ml wine, and allow it to simmer on a low flame for an hour. If you are in a hurry, you can also cook for 30 minutes on medium-high flame. If you don’t drink wine, you can substitute the wine with about 100 ml of vinegar, a tablespoon of honey, and 300 ml water.
Cover the pot while cooking so that you retain the juices and steam. If you’re cooking open pot, you might need to add more wine or water.
And the Mustard Chicken is ready to serve! It goes well with plain boiled rice or these tasty rice crepes.
Whats perfect about this recipe?
- Chicken is a low-calorie source of protein as it is a lean meat.
- Being rich in some essential minerals, mustard seeds have a lot of health benefits.
- Wine gives the recipe a rich depth and flavor. If you use port wine it also adds a touch of sweetness.
- This recipe is gluten free, dairy free, and grain free.
Cooking Tips And Tricks
- If you do not have a homemade mustard paste, you can use ready-made store-bought mustard paste or sauce.
- If you are running short of time, cook on a medium-high flame for about 30 minutes.
Questions About the Mustard Chicken Recipe
Yes, if you do not want to use wine, use 100 ml of vinegar and add a tablespoon of honey for sweetness.
After mixing the ingredients, you can keep it in the refrigerator for 2 hrs or even up to 24 hrs if you have the time. The longer it marinates, the more tender it becomes.
Yes, dijon mustard goes well with this recipe. The intense tangy flavor of dijon mustard makes this chicken dish even more delicious.
Other recipes you might like
- Special East Indian Chicken Tope
- Boiled Egg Chilly Fry
- Tongue Roast
- Simple Purple Cabbage Recipe
- Black Currant Wine – East Indian Tweaked Recipe
- Vindaloo Recipe, pork at it’s best!
- Pineapple Wine
- Traditional East Indian Vanilla Cream Recipe
- Mustard Paste Recipe
- Batata Bhaji Recipe
- Tripe Curry Recipe
- Tongue Roast Recipe
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
If you really loved our recipe, please leave us 5-stars with your review below!
Did you try making this recipe? Make sure to share your delicious creations by tagging us on Instagram or join TheWingedFork Facebook group and share your lovely food pics and results of your food experiments there!
Recipe for Mustard Chicken in Red Wine
Click the stars to add your rating!
- 1.25 kg Chicken
- 7 tbsp Mustard paste
- 12 Curry leaves
- 400 ml Wine See notes for substitutions
- 1 tbsp Salt
- In a pot, apply the mustard paste and salt to the chicken and mix well. (We use the same steel pot that we will cook the chicken in later.)
- Marinate for 2 hrs in the refrigerator. You can marinate up to 24 hours if you have more time.
- Add the curry leaves and wine and cook on a low flame for 1 hour. If you're running short of time, cook on a medium-low flame for 30 minutes. (Wine substitute in notes.) Cover the pot with a lid while cooking so that the juices and steam is retained. If cooking open pot, you might need to add more wine or water.
- Serve with plain rice or bread, or our rice crepes called chitaps ( Chitaps recipe link in notes).
Please click to rate the recipe!
- If you are running short of time, cook on a high flame for 30 mins.
- If you cannot use wine, substitute with 100 ml of vinegar, a tablespoon of honey, and 300 ml water.
- This recipe is Dairy-free, Gluten-free and and Grain-free.
- This recipe can be made paleo if you use homemade mustard.
- This link is to the recipe for the chitaps.
- The recipe link to mom’s homemade mustard paste is here.