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How To Make Cumin Chicken Curry

By 5 Comments

Cumin Chicken Curry Is An Easy Dish To Make And It only Takes Minutes To Prepare.

cumin chicken

cumin chicken curry – You can make this in minutes!

I normally make this recipe with about 250ml of plain yogurt. Today, however I didn’t have any on hand and I couldn’t be bothered to go shopping.

Instead, I used the same amount of fresh chicken stock and was very happy with the result.

You could of course use yogurt instead for a thicker curry. Just be sure to add it one tablespoon at a time so that it doesn’t curdle.

Personally, I really like this chicken stock version. Mixed with the other ingredients, the chicken stock turned to a complex and delicious gravy. My kids actually preferred it to my normal recipe for cumin chicken.

As the broth was thinner than normal, I decided to serve it with egg noodles. I know, I know… That doesn’t sound very Indian but it worked very well.

I think next time I make cumin chicken, I’ll make it again with the chicken stock but also add about 100ml of yogurt.

I just love experimenting with ingredients!

My most recent recipe for cumin chicken curry is right here! It’s a lot different I think you’ll love it too. So much delicious cumin!

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Cumin chicken curry can be made in minutes and tastes fantastic.

Yield: 4

How To Make Cumin Chicken

How To Make Cumin Chicken

Ingredients

  • 4 chicken breasts cut into 1 inch chunks
  • 2 tablespoons ghee or clarified butter (butter can also be used.)
  • 1 teaspoon mustard seeds
  • tablespoon cumin powder
  • 1 teaspoon white cumin seeds
  • 4 spring onions finely chopped
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree
  • 3 fresh green chillies finely cut.
  • 1 cup (250ml) chicken stock - preferably unsalted and homemade
  • 1 cup (250ml) chopped tomatoes
  • 1 tablespoon red chilli powder
  • 1 red bell pepper cut into one inch squares
  • 1 white onion finely sliced
  • 1 teaspoon garam masala
  • Salt and pepper to taste

Instructions

  1. Heat the oil over medium high heat in a large pan or wok.
  2. When hot, add the mustard seeds and cumin seeds and allow to sizzle for about 30 seconds.
  3. Now add the cumin powder, red chilli powder, spring onions, green chillies, garlic and ginger. Stir to combine.
  4. Toss in the sliced onions and bell peppers and coat in the the oil. Fry for about two minutes.
  5. Add the chicken pieces and fry until the chicken is about 50% cooked. This should only take a couple of minutes.
  6. Pour in the chicken stock and simmer until the chicken is cooked through.
  7. TO SERVE
  8. Sprinkle with salt and pepper to taste and dust with the garam masala.

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© Dan Toombs

 

Comments

  1. Jo B says

    Another marvellous recipe I love cumin, well you will hear me say this about many of the spices, but Cumin ends up in a few non Asian dishes I make too. Greta on carrots or parsnips drizzled in oil and roasted with Sunday dinner.

    Is this best with the purees rather than the crushed garlic and ginger, happy to get them but have all the rest in.

    Reply

    • Dan Toombs says

      Hi Jo

      You could just as easily use chopped garlic. I make my own garlic puree. To do this place a few garlic cloves with a tablespoon of water in a spice grinder or small food processor and blend. No need to take a special trip to the shop.

      Reply

  2. Jo B says

    Hi thanks will make that next time, I bought some, wonder if there is a pureed ginger recipe, bet there is! off to google.
    Also cannot locate white cumin seeds, know I will probably end up using brown ones, is there a real difference in taste?

    Reply

    • Dan Toombs says

      Thanks Steve! Really glad you like the recipe. I make this at least twice a year. 🙂

      Cheers,
      Dan

      Reply

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