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
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.