Chicken Cumin No 1


The cumin gives a pleasant earthy flavour to this mild curry.

Serves 4 poultry portions as a main course component.

Quite English but with Indian tendencies.

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.


15 ml
cooking oil
onion sliced
450 g
chicken breast cut into strips
10 ml
FAIRTRADE ground cumin
5 ml
FAIRTRADE ground coriander
2.5 ml
Fair Trade mild chilli powder
chicken stock cube
25 gm
ground almonds
150 ml
natural yoghurt
salt and FAIRTRADE ground black pepper


Heat the oil in a frying pan or wok and fry the chicken and onion for 5 minutes or until browned.

Add the cumin, coriander and chilli and cook for 1 minute.

Disolve the stock cube in 150 ml boiling water and add to the pan with the almonds and yoghurt.

Gently heat to the boil, stirring all the time.

Simmer gently for 2 to 3 minutes.

Adjust the seasoning to taste and serve.

To serve

Serve hot (this dish will stay hot in the oven at gas mark 3 (165 °C; 325 °F) for 15 minutes whilst other dishes are being finished).

Serve with Peas Pilau.


Substitute piri piri for the chili.