This delicious cumin chicken recipe is simplicity itself and has a deep buttery, nutty & garlicky kick which compliments the plain boiled basmati rice. This makes a wonderful lunch on a summers day in the garden especially when served with a few ice-cold Cobra’s.
Preparation Time: 5 Minutes
Cooking Time: 45 Minutes
- 375g diced chicken breast
- 1 medium onion, (sliced)
- 25g unsalted butter
- 1 tbsp olive oil
- 1 tbsp of roasted cumin seeds
- 2 cloves garlic, (finely chopped)
- 2 green chillies, (chopped)
- 1 handful of fresh coriander, (chopped)
- 1 pinch of asafoetida
- 3/4 tsp of Madras curry powder
- 1/4 tsp of tumeric
- 100ml water
- On a medium hot ring put the olive oil into a heavy based saucepan and add the butter. When melted add the sliced onions, cumin seeds, garlic, green chillies, asafoetida, Madras curry powder, tumeric & salt and cook for a few minutes.
- Add the chicken pieces and stir thoroughly to ensure the chicken is coated. then cover with a tight fitting lid and turn the heat down to a simmer. Stir every five minutes or so ensuring the chicken is coated in the mixture. After around 30 minutes the chicken should be cooked through leaving some residual liquid in the saucepan.
- Add the water and turn up the heat to medium high until the liquid starts to reduce. As it reduces it will emulsify and at this time it is important to coat all the chicken in the mixture. Now add the freshly chopped coriander leaf and stir through, serve with plain boiled basmati rice and a few ice-cold Cobra beers.