Chicken Cumin No. 2

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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.

Ingredients

15 ml
sunflower or vegetable oil
3
medium onions
450 g
chicken breast cut into strips
10 ml
FAIRTRADE ground cumin
50 ml
FAIRTRADE white wine
2.5 ml
Fair Trade mild chilli powder
salt and FAIRTRADE ground black pepper
FAIRTRADE
Sources

Method

Pre-heat the oven to gas mark 3 (165 °C; 325 °F).

Prepare the onions and chop fine.

Cut the chicken meat into 1 to 2 cm cubes.

Heat the oil in a frying pan or wok and fry the chicken and onion for 5 minutes until the onion begins to turn translucent.

Add the cumin, chilli and cook for 1 minute.

Add the white wine and bring to the boil and then turn down to a simmer.

Adjust the seasoning to taste.

Simmer gently for 2 to 3 minutes.

Spoon the chicken and onions into an oven proof dish and bake in the oven at gas mark 3 (165 °C; 325 °F) for 15 to 20 minutes.

To serve

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

Serve with Peas Pilau and dal.

Variation

Substitute piri piri for the chili.