Mustard & Curry Leaves Chicken

 “A splutter of south
With colors bold,
With one whiff quick
I was completely sold.
Mild Indian taste
But a western look
A winning flavor
For an experimental cook.”
200 gm chicken, boneless and cut into cubes
1 cup sliced mixed peppers- greed, red & yellow
½ cup broccoli florets
1 teaspoon mustard seeds
7-8 fresh curry leaves
1 teaspoon chopped garlic
½ teaspoon Sambhar powder (Indian lentil powder)
1 teaspoon ground pepper
1 tablespoon olive oil
Salt to taste
Heat oil in a pan. When hot, add the mustard seeds, curry leaves and garlic and cook till the seeds begin to splutter. Add the chicken and stir on high flame for a few seconds. Now add the remaining ingredients, along with a teaspoon of water. Cover and cook on medium flame till the chicken is tender. Once cooked, turn heat to high and sauté continuously till all the liquid dries up.
Remove from heat and serve hot. A great quick snack!