Cumin Scented Chicken Curry

We’ve had a makeover!! Leah from Cutesie Blog Designs has given us a brand spanking new look and I think the site definitely looks fab.  Leah really had her work cut out as me and Sabrina are both quite picky but after countless emails…here we are!

Now back to the real business of food. I have a confession to make. I love love love cumin….even more than chocolate (ok kidding!!) but you get the idea. Cumin is one of my favourite spices and what I love best about it is the earthy aroma and taste it gives any meal. For me, this is best represented in cumin scented chicken curry as it’s obviously the star ingredient.  So if you’re a fan of cumin, read on.

This curry is quite soupy and light unlike many Indian curries and doesn’t require many ingredients. This dish is also full of coriander, another favourite of mine. If it was up to me I’d add coriander to almost anything. There are several versions of this recipe. Some, especially those found in restaurants, have tomatoes as the base. But I quite like the lightness of this recipe sans tomatoes as it makes it slightly different from the normal curry.  We love eating this with steamed basmati rice.

Cumin Scented Chicken Curry

1 whole chicken skinned and cut into 8-10 pieces
3 tbs sunflower oil
1 large onion chopped finely
2 tsp cumin seeds
salt to taste
2 green chillies slit (optional)
1/2 bunch coriander chopped
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
pinch turmeric
water as needed

Add oil to a pan and add onions, cumin seeds and salt when hot. On medium heat, fry the onions until they are translucent and just begin to change color. Add slit green chillies and 2 tbs of the chopped coriander. Follow this by adding ginger and garlic paste and fry for 30 seconds or so. Add cumin, coriander and turmeric powder and fry for a minute. You can now add the chicken and stir fry until the chicken has sealed and is a white color. Add water so that all the chicken is fully immersed in the water and partially cover with a lid. Let the chicken simmer on low to medium heat until the chicken is cooked. You can add more water whilst the chicken is cooking if you feel it’s drying out. Turn off the heat, garnish with the remaining coriander and serve with steamed basmati rice.

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Hearty Meat Curry

So you may think the first post is a little boring but it is a meal that is eaten once a week in our household and is Akber’s favourite curry. I guess we are complete carnivores and usually need some form of meat or chicken on our table. This recipe is a mishmash of my mom’s regular meat curry and my grandfather’s. The curry has a smooth texture with lamb that melts in your mouth and since it is pressure cooked, the steam really allows the spices to infuse into the lamb, making it fragrant and rich. I usually serve this with steamed rice or chapatis (when I’m on a diet!) but traditionally it is also served with thick crusty slices of white bread.

Meat Curry

250 grams lamb/ beef cut into cubes
3 tbs sunflower oil
1 medium onion chopped
1 medium tomato grated
1 1/2 tsp ginger
1 1/2 tsp garlic
2 tsp ground coriander and cumin seeds
1/2 tsp turmeric
salt to taste
1/2 tsp red chilli powder
2 tsp tomato paste
water as needed
1 potato cut into large cubes
1/2 tsp garam masala
coriander to garnish

Add oil to a pressure cooker and when hot, fry onions with salt on medium heat until golden brown. Add grated tomatoes, ginger and garlic and fry until you see a film of oil on top. Add the coriander and cumin powder, turmeric, red chili powder and tomato paste (I omit the red chili powder as my 18 month old eats the same food as us). Fry for a further 2 minutes. You can add a little water at this stage (approx 3-4 tbsp) if you feel you curry is sticking to the bottom of the pressure cooker. Add your meat cubes and enough water so that the meat is submerged completely in the water. Pressure cook until the lamb is cooked and soft (mine usually takes about 30-45 minutes as the meat in Dubai is quite tough). You can then add the potatoes and simmer the curry on low heat until the potatoes are cooked through and soft. Turn the heat off and add garam masala and coriander. Serve hot with steamed basmati rice or chapatis.

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