Jeera (Cumin) Chicken Curry Recipe

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Jeera (Cumin) Chicken Curry Recipe - Serves 4

Taste Rating = 8.5 Heat Rating = Mild to Medium

Ingredients

3 tablespoons (45ml) cumin seeds
1 tablespoon (15ml) vegetable oil
1/2 teaspoon (2.5ml) black peppercorns
4 green cardamom pods
2 green chillies, finely chopped
2 garlic cloves, peeled and very finely chopped
2.5cm (1 inch) fresh ginger root, peeled and grated
1 teaspoon (5ml) coriander powder
2 teaspoon (10ml) cumin powder
1/2 teaspoon (2.5ml) salt
8 chicken thighs with skin removed and bones left in
1 teaspoon (5ml) garam masala
2 tablespoons (30ml) fresh coriander, finely chopped

Method

Heat a large frying pan (you need one with a lid) over a medium heat without any oil
Add 1 tablespoon (15ml) of the cumin seeds to the frying pan and dry roast for 5 minutes, stirring all the time
Put the roasted cumin seeds aside
Heat the oil in the frying pan over a medium heat and stir-fry the remaining 2 tablespoons (30ml) of cumin seeds, with the peppercorns and cardamom pods, for 3 minutes
Add the chillies, garlic and ginger and stir-fry for 2 minutes
Add the coriander powder, cumin powder and salt and stir-fry for 3 minutes
Add the chicken thighs and mix well to make sure the chicken is well coated with the spices
Reduce the heat to simmer, cover the frying pan and simmer for 30 minutes, stirring regularly
Add the garam masala and the roasted cumin seeds and cook for 5 minutes, stirring regularly
Serve hot and garnish with the chopped fresh coriander

Check out a review of this recipe

Recipe submitted by Pete Kidd on 5 March 2008

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