Chicken Cumin No. 2


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; plants and fungi.


15 ml
sunflower or vegetable oil
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


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.


Substitute piri piri for the chili.